Dinner

Veggie-Loaded Homemade Chicken Nuggets Recipe

Name: Veggie-Loaded Homemade Chicken Nuggets Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground chicken; 1 cup grated zucchini (measure before squeezing out); 1 cup grated carrot (or ½ cup finely grated carrot); ½ cup finely chopped spinach, loosely packed; ¼ teaspoon paprika; ½ teaspoon onion powder; ½ tablespoon Italian seasoning; ½ teaspoon garlic powder; ¾ teaspoon kosher salt; Black pepper to taste; Oil for cooking (about 2-3 tablespoons)

Byluca Carter November 3, 2025November 3, 2025

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Introduction

These veggie-loaded homemade chicken nuggets are a delicious and healthy twist on a classic favorite. Packed with grated zucchini, carrot, and spinach, they’re tender, flavorful, and perfect for a family meal or snack. Ready in just 30 minutes, they’re sure to become a new go-to recipe.

A black tray lined with brown parchment paper holds two groups of food: on the left, layered long sticks of orange carrot and green zucchini with white insides, and on the right, a dozen small round patties, golden brown with green spinach bits and some orange pieces mixed in. In the center of the tray is a small white bowl filled with red sauce, with one patty being dipped into it by a woman's hand, showing skin with visible veins and nails. Around the tray, there are fresh green spinach leaves scattered on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground chicken
1 cup grated zucchini (measure before squeezing out)

1 cup grated carrot (or ½ cup finely grated carrot)
½ cup finely chopped spinach, loosely packed

¼ teaspoon paprika
½ teaspoon onion powder

½ tablespoon Italian seasoning
½ teaspoon garlic powder
¾ teaspoon kosher salt

Black pepper to taste
Oil for cooking

Instructions

Step 1: Take the shredded zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap it up and squeeze a few times to drain out excess moisture.

Step 2: In a large bowl, combine the drained zucchini with all the remaining ingredients except the oil. Use clean hands or a spoon to mix everything until well combined.
Step 3: Using a small cookie scoop or a heaping tablespoon, portion the mixture into about 18 nuggets. Shape each portion into a nugget with your hands, using slightly wet hands to prevent sticking. Place the formed nuggets on a plate.
Step 4: Heat oil in a large skillet over medium heat.

Step 5: Cook the nuggets in the hot oil until a golden-brown crust forms and the chicken is cooked through, about 5 minutes per side. The internal temperature should reach 165°F (74°C).
Step 6: Serve warm with your favorite dipping sauce and enjoy!

Tips & Variations

For extra crispiness, try lightly dusting the nuggets with breadcrumbs before cooking.

Swap the spinach for kale or finely chopped bell peppers to vary the veggie mix.
Use ground turkey instead of chicken for a slightly different flavor.
Make these nuggets in advance and freeze them uncooked for a quick meal anytime.

Storage

Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4-5 days. To reheat, warm in a skillet over medium heat or bake in the oven at 350°F (175°C) until heated through to maintain crispiness.

How to Serve

A tray lined with parchment paper holds a dozen small round patties with a golden-brown, slightly crispy outer layer, showing green spinach bits and orange carrot shreds mixed throughout the light beige chicken base; the patties are arranged around a small white bowl of smooth, bright red ketchup in the center. To the left side, fresh carrot sticks and cucumber slices are neatly placed, and a single fresh spinach leaf rests near the top right of the tray, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these nuggets instead of frying?

Yes, you can bake the nuggets at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden brown and cooked through.

How do I prevent the nuggets from falling apart?

Make sure to squeeze out excess moisture from the zucchini and gently but thoroughly mix all ingredients. Using slightly wet hands to shape the nuggets also helps keep them intact during cooking.