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 recently made these and they are delicious! However, mine didn’t come out crispy at all. (I oven baked them.) Any thoughts on why they wouldn’t be crisp?
Hi Hallie! I’m so glad to hear that you enjoyed these nuggets and I’m sorry that they didn’t come out crispy! Did you coat them with breadcrumbs and then spray them with an oil spray before baking?
Great freezer staple. Baby loves them and I feel good giving him something so healthy
My kids love this recipe! I interchange ground chicken and ground turkey to mix up the meat. It adds in some extra veggies which is always great too!
I love the idea of incorporating extra veggies! So glad that your little ones enjoyed these nuggets!😊
Did not work for us unfortunately. I don’t like giving a rating because it’s so subjective. But I used 2 sweet potatoes to equal the 2.5 cups and I think that was way too much. I needed more breadcrumbs or an egg or something to get it to stick together because I couldn’t even form it into nuggets. Our 15 month old ate it the first time but doesn’t like them at all anymore. I tasted it and I guess too much sweet potato but stinks to waste the food and time. Other recipes on site have been pretty good.
Hi! I’m so sorry to hear that this recipe didn’t work out for you. Did your mixture by any chance look similar to that which was shown in the recipe video?
It looked somewhat similar except I think too heavy on sweet potato. Could barely see the chicken and that all made it too difficult to stick together to form. 2 sweet potatoes was the issue for me I think. Wish I only tried one 🙂
I made these for my 3 year old son and 1 year old daughter, and they both loved them!! It’s so hard to get my son to eat veggies but he ate 4 of these! I even enjoyed them! I also added cauliflower to it as well. Thanks for the great recipe for picky eaters!!
I’m so glad to hear that you all enjoyed these nuggets! And love the idea of adding in some cauliflower!😊
Does it have to be sweet potatoes? Am I able to use carrots or maybe squash instead?
Hi Britany! I haven’t tried with a different veggie but I’m sure it could work! Keep in mind the sweet potatoes do add flavor and subtle sweetness so the nuggets would taste different with carrots or squash😊
Delicious! My 1 year old loves these.
I’m so glad to hear that your little one loves these nuggets!😊
Can I make these and freeze? Should I cook prior to freezing?
Hi! I usually cook them before freezing😊
How long are these able to stay frozen for? And stay fresh of course!
Hi Amber! Here are the storage instructions for these nuggets😊
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.
are these suitable for an 8 month old 😊? ( minus the salt).
Yes, these are suitable for babies ages 6 months+ who are starting solids😊
Do you cook the sweet potatoes and broccoli prior to putting in the processor ?
Hi Patricia! I add them into the food processor raw and they fully cook in the oven with the chicken😊
Excited to make these! The ingredients say chicken but then it says turkey is the best. Can you clarify what ground meat to use?
Hi Melanie! Thank you for pointing that out! I updated that section to say that ground chicken breast is best to use for these nuggets, I hope you like them!😊