Chicken Nuggets With Veggies
on Mar 21, 2023, Updated Feb 01, 2024
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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!
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!
Table of Contents
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
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.
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.
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.
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!
Recipe FAQs
No, the veggies are chopped raw and mixed with the other ingredients. They will fully cook and soften in the oven.
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.
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.
Other Veggie Recipes You’ll Love
Broccoli Cheese Bread
Sweet Potato Fritters
Cauliflower Tots (Air Fryer)
Zucchini Pizza Bites
If you tried these Chicken Nuggets With Veggies please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Chicken Nuggets With Veggies
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!
I made these for my 10mo and he loved them! I love how soft they are and I thought they tasted pretty good too! I will def be making these again!
I’m so glad your little one enjoyed them!😊
Can we use sweet potatoes if they’ve already been baked?
Hi Sam! I haven’t tried using precooked sweet potatoes so I’m not too sure how it would affect the texture of the nuggets but would love to know if you give it a shot!
I used cauliflower and carrots (I also used the carrot greens) for this recipe! I’ve not got any children, just wanted to try something new! I’m not always the best at getting myself to eat. These are delicious and I will be making these again! I added the breadcrumbs in the mix (and forgot to coat them in extra breadcrumbs after) to absorb the extra moisture from the carrot greens! These were a hit! Thank you!
I’m so glad to hear that you enjoyed them, Jazz!😊
Hi! I was wondering how to reheat these and if they freeze well and if so how to reheat from frozen? Thank you! Love your recipes!
Hi Nora! Yes, you can freeze these nuggets 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 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.
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!😊