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Veggie-Packed Chicken Nuggets

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Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Squeeze excess moisture from the grated zucchini. Mix it with the ground chicken, carrots, breadcrumbs, Parmesan, egg, garlic powder, onion powder, salt, and pepper.
  3. Form the mixture into small, evenly sized nuggets and arrange them on the sheet.
  4. Bake for 20 to 25 minutes, until golden and the centers reach 165°F.
  5. Cool briefly and serve with your preferred dipping sauce.

Notes

You can freeze these nuggets before baking for up to 3 months. Just bake them straight from the freezer, adding a few extra minutes to the cooking time. Feel free to add other grated veggies like sweet potatoes or spinach for added nutrition. These nuggets are great for lunchboxes, dinners, or even as a party appetizer!