Chicken Nuggets With Veggies

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These chicken nuggets with veggies are a fun way to incorporate some veggies into your little one’s diet! They’re crisp on the outside and moist on the inside and can be made in the air fryer or oven!

Veggie chicken nuggets served with broccoli and ketchup.

Most kids love chicken nuggets. I mean…what’s not to love about them?! They’re crispy on the outside and juicy and moist on the inside and pair perfectly with your favorite dip. I’m always looking for more ways to incorporate vegetables into my boys’ diets (aren’t we all?!) and these veggie chicken nuggets are such a simple way of doing so! I used sweet potato and broccoli, but you can add any veggies you have on hand! The key to making vegetables taste good is seasoning them well and the seasonings definitely shine through with these nuggets! Not to mention they’re egg-free and dairy-free!

If you’re looking for other fun recipe ideas that incorporate veggies, be sure to try out these savory vegetable muffins, cheesy broccoli bread, and savory zucchini waffles!

Watch Recipe Video

What You’ll Need

Here is what you’ll need to make these chicken nuggets with veggies:

  • Ground Chicken Breast: The main ingredient for these nuggets. Ground chicken breast is best to use for these nuggets.
  • Sweet Potato: Adds subtle sweetness and flavor to the nuggets. It also serves as a binder to help the nuggets hold their shape.
  • Broccoli: For added iron and vitamin C.
  • Panko Breadcrumbs: Be sure to use plain Panko breadcrumbs as some varieties contain extra added salt.
  • Seasonings: I used a combination of chili powder, paprika, onion powder, and salt in these nuggets. You can omit the salt if you are preparing these nuggets for a young baby.
  • Oil Spray Used to spray the nuggets prior to baking or air frying. This helps the nuggets obtain a golden brown color and crisp up while cooking.

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

  • Chicken Breast: The ground chicken may be replaced with ground turkey.
  • Breadcrumbs: I use panko breadcrumbs in this recipe, but for a gluten-free version, replace the breadcrumbs with almond flour.
  • Broccoli: You can swap the broccoli with cauliflower, carrots, or your veggie or choice!

Step By Step Instructions

Steps to make chicken nuggets with veggies.

STEP 1: Add the sweet potato chunks to a food processor and use the chop setting to pulse it into grated pieces (Image 1). You will want to have 2 cups of grated sweet potato after pulsing. (If you do not have a food processor, you can also grate the sweet potato using a box grater).

STEP 2: Add the broccoli to the food processor and pulse until it is finely chopped (Images 2 & 3). Place this vegetable mixture in a large bowl. (You can use kitchen scissors to finely chop the broccoli if you do not have a food processor).

STEP 3: Add the ground chicken, chili powder, paprika, onion powder, and salt to the bowl with the vegetables and mix until well combined. Use your hands as needed to make sure everything is well incorporated (Images 4 & 5).

STEP 4: Pour the Panko breadcrumbs into a small bowl. Scoop out tablespoon-sized portions of the mixture and place them into the Panko breadcrumbs to coat. Once coated, use your hands to flatten and shape it into a nugget shape. Repeat for the rest of the mixture.

Steps to make chicken nuggets with veggies.

STEP 5: Oven Baking: Place the veggie chicken nuggets on a parchment paper-lined pan and generously spray the top of the nuggets with an oil spray (Image 6). Bake the nuggets at 350 F for 25 minutes. For a more golden brown color, set the oven to the broil setting and broil for an additional 2-3 minutes (keeping a close eye on the nuggets so that they do not burn).

STEP 6: Air-Frying: Spray the air fryer basket with an oil spray and place the nuggets in a single layer in the basket. Air-fry the nuggets at 390 F for 12-15 minutes, flipping halfway through. Cook in batches as needed.

Veggie chicken nuggets served with broccoli and ketchup.

Storage Instructions

Once cooled, the veggie chicken nuggets can be stored in the fridge for up to 3 days. The nuggets can also be frozen for up to 2 months. You can reheat them in an air fryer for a few minutes, or in the oven for the best crisp texture. These nuggets also reheat well in the microwave! Microwave them for 20-30 seconds, or until warmed through.

Veggie chicken nuggets served with broccoli and ketchup.

Tips For Success

  • I love using a mini food processor to quickly chop up the veggies into small pieces, but you can also use a box grater.
  • These chicken nuggets with veggies can also be made into patties! You can scoop out larger portions of the chicken mixture and use the same method to make patties which are great to serve in sandwiches!
Veggie chicken nuggets served with broccoli and ketchup.

Recipe FAQs

Do the veggies need to be cooked beforehand?

No, the veggies are chopped raw and mixed with the other ingredients. They will fully cook and soften in the oven.

Can I use a blender instead of a food processor?

A typical blender may have a more difficult time finely chopping up the veggies, especially the sweet potatoes. A food processor is more reliable for grinding up raw veggies quickly and effectively.

Can these nuggets be made in the air fryer?

Yes! Spray the air fryer basket with an oil spray and place the nuggets in a single layer in the basket. Air-fry the nuggets at 390 F for 12-15 minutes, flipping halfway through. Cook in batches as needed.

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Veggie chicken nuggets served with broccoli and ketchup.
4.89 from 18 votes

Chicken Nuggets With Veggies

These chicken nuggets with veggies are a fun way to incorporate some veggies into your little one's diet! They're crisp on the outside and moist on the inside and can be made in the air fryer or oven!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 40 nuggets

Ingredients 

  • 2 ½ cups cubed sweet potato chunks, or 2 cups grated sweet potato
  • 1 cup broccoli florets
  • 1 lb ground chicken
  • 2 tsp chili powder
  • 2 tsp onion powder
  • 1 tsp ground paprika
  • 1 tsp salt, optional
  • ¾ cup Panko breadcrumbs
  • oil spray, to spray nuggets before cooking

Instructions 

  • For oven baking: Preheat the oven to 350 degrees F. For air frying: Preheat the air fryer to 390 degrees F.
  • Add the sweet potato chunks to a food processor and use the chop setting to pulse it into grated pieces. You will want to have 2 cups of grated sweet potato after pulsing. (If you do not have a food processor, you can also grate the sweet potato using a box grater).
  • Add the broccoli to the food processor and pulse until it is finely chopped. Place this vegetable mixture in a large bowl. (You can use kitchen scissors to finely chop the broccoli if you do not have a food processor).
  • Add the ground chicken, chili powder, paprika, onion powder, and salt to the bowl with the vegetables and mix until well combined. Use your hands as needed to make sure everything is well incorporated.
  • Pour the Panko breadcrumbs into a small bowl. Scoop out tablespoon-sized portions of the mixture and place them into the Panko breadcrumbs to coat. Once coated, use your hands to flatten and shape it into a nugget shape. Repeat for the rest of the mixture.
  • Oven Baking: Place the veggie chicken nuggets on a parchment paper lined pan and generously spray the top of the nuggets with an oil spray (ex: Avocado oil spray). Bake the nuggets at 350 F for 25 minutes. For a more golden brown color, set the oven to the broil setting and broil for an additional 2-3 minutes (keeping a close eye on the nuggets so that they do not burn).
  • Air-Frying: Spray the air fryer basket with an oil spray and place the nuggets in a single layer in the basket. Air-fry the nuggets at 390 F for 12-15 minutes, flipping halfway through. Cook in batches as needed.

Notes

    • I love using a mini food processor to quickly chop up the veggies into small pieces, but you can also use a box grater.
    • These chicken nuggets with veggies can also be made into patties! You can scoop out larger portions of the chicken mixture and use the same method to make patties which are great to serve in sandwiches!

Nutrition

Calories: 29.35kcal, Carbohydrates: 2.79g, Protein: 2.35g, Fat: 1.01g, Saturated Fat: 0.28g, Polyunsaturated Fat: 0.21g, Monounsaturated Fat: 0.43g, Trans Fat: 0.01g, Cholesterol: 9.75mg, Sodium: 80.25mg, Potassium: 100.69mg, Fiber: 0.43g, Sugar: 0.48g, Vitamin A: 1247.74IU, Vitamin C: 2.25mg, Calcium: 7.17mg, Iron: 0.25mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




26 Comments

  1. 5 stars
    These are a hit with both the babies and adults in our house! It was so easy and quick that I definitely will be making these frequently! I used frozen sweet potato and broccoli since that’s what I had on hand, just added breadcrumbs into the mix to absorb that extra water.

    1. Hi Erin! I’m so glad to hear that you all enjoyed these nuggets! And thank you for sharing that tip about using frozen veggies!😊