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    Home » Recipes for Toddlers & Kids » Toddler Food » Healthy Veggie Chicken Nuggets | Oven Baked

    Healthy Veggie Chicken Nuggets | Oven Baked

    Published: Apr 11, 2022 by Lucy · This post may contain affiliate links · 7 Comments

    Jump to Recipe
    a white bowl filled with crunchy crumbed veggie nuggets.

    These homemade veggie chicken nuggets are crispy, crunchy and completely delicious!

    Featuring a juicy chicken mince and vegetable filling, and then coated in panko breadcrumbs, these nuggets are oven baked to crispy perfection and make a healthy addition to any dinner. Totally kid-friendly and adult approved!

    A white bowl containing chicken and veggie nuggets coated in crunchy breadcrumbs.

    If you are looking for a healthier alternative to takeaway chicken nuggets, or a way to smuggle some more veggies into your kids’ meals, then this vegetable chicken nuggets recipe is for you!  

    While my oven baked chicken nuggets have long been a reader favourite, this is my hidden-vegetable version. They make the perfect finger food for the littlest members of your family and any leftovers can be used the next day for school lunchboxes or a healthy snack.  

    Making your own nuggets at home is a much healthier alternative to buying the deep-fried takeaway version. They take less than 30 minutes from start to finish and can even be frozen, ready to reheat on busy weeknights or for a cheeky snack. Not to mention, you know exactly what goes into them!

    Crispy and packed with protein and vegetables, these veggie chicken nuggets are sure to be a hit in your house.

    Why You're Going To Love This Recipe

    • Crispy and flavourful – crispy on the outside, juicy on the inside and packed full of deliciousness!
    • Freezer friendly – keep a batch in the freezer, ready to add to lunchboxes or reheat for an easy weeknight dinner.
    • Healthy – full of good-for-you ingredients and oven-baked instead of fried. They are both healthy and they taste amazing!
    • Quick and easy – they take less than 30 minutes to make and you can prep ahead to save even more time.
    • Conventional and Thermomix - these veggie chicken nuggets can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
    A small vegetable and chicken snack dipped in a red bowl of sauce.

    What You Need

    What are chicken nuggets made of? Sometimes, it's impossible to tell (or you don't want to know!) But when you make your own at home, you can use simple, healthy ingredients that are full of flavour and skip all of the nasties.

    Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

    All ingredients for veggie chicken nuggets laid out on a bench top.
    • Vegetables – a mixture of corn kernels, grated zucchini and carrot are used to make up the veggie component of the nuggets. Make sure they are finely grated, to cook faster and also to help hold the mixture together.
    • Chicken mince – is a ground mixture of white and dark chicken that is used for the nugget filling. You can purchase it from supermarkets or butchers, or make your own. Ground chicken can be swapped for turkey mince, if preferred.
    • Dried breadcrumbs – provide texture and also help to hold the chicken and vegetable filling together. Use gluten-free breadcrumbs too, if needed.
    • Chicken stock powder – is used for seasoning and flavour. Alternatively, you can swap for a pinch of salt and your favourite spices.
    • Egg - one large egg, lightly whisked.
    • Panko crumbs – form the coating of the nuggets, which makes them crispy, crunchy and totally irresistible! Swap for gluten-free, if needed.
    • Cooking oil - to spray.
    Oven baked nuggets coated in panko crumbs in a white bowl.

    Equipment Needed

    No fancy equipment required here, as these nuggets can be mixed by hand and then popped in the oven to bake.

    • Grater and sieve - for the zucchini and carrot.
    • Food processor or Thermomix - both optional, as you can easily mix by hand.
    • Oven & baking trays.

    Step By Step Instructions

    30 minutes and a few simple steps are all you need to make these tasty little homemade nuggets.

    Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Make The Nugget Filling

    First, drain any excess liquid from the grated zucchini and carrot.

    Add the corn kernels, chicken mince, dried breadcrumbs, chicken stock powder and the lightly beaten egg and mix well to combine.

    Chicken mince, breadcrumbs and vegetables in a glass mixing bowl.
    Veggie chicken nugget mixture in a mixing bowl.

    Step 2 - Shape The Nuggets

    Take tablespoon-sized portions of the mixture and use your hands to form a nugget shape. Repeat until the mixture is all used up.

    Coat the nuggets with the panko crumbs and place onto lined baking trays.

    An uncooked nugget dipped in a bowl of panko crumbs.
    Uncooked nuggets coated in panko crumbs on a paper lined oven tray.

    Step 3 - Bake

    Spray the nuggets with oil spray and bake in the oven for around 30 minutes, or until cooked through.

    When cooked through, the internal temperature of the nuggets should be 75 C at its thickest point.

    Expert Tips & FAQs

    Finely grate the vegetables

    Finely grated veggies will cook faster. Grating them will also help them hold together better and blend into the mixture so that they are not so obvious to fussy eaters!

    Can I swap the veggies?

    You can swap corn for peas or even add some chopped spinach. Just be sure to swap the vegetables in equal quantities. The zucchini and carrot do help to hold the mixture together, so I don't recommend removing them entirely.

    Make them into burgers instead!

    Make the patties larger and add an extra 5-7 minutes to the cooking time. Then, add them to bread rolls with your favourite salads and sauces for an awesome chicken burger!

    Can I make them gluten-free?

    Regular breadcrumbs and panko crumbs can be swapped for a gluten-free version, if needed. Also, check that the stock powder you use is gluten free.

    Storing

    Keep any leftovers in an airtight container in the fridge for 2-3 days.

    Can veggie chicken nuggets be reheated?

    Any leftovers can be reheated in an oven at 180 C/356 F for around 5 minutes, or until heated through. They can also be heated in an air fryer at 160 C/320 F for around 5 minutes. If re-heating from frozen, add another 5 minutes to the cooking time.

    Can I make these in an air fryer?

    Yes! Arrange the nuggets in a single layer in your air fryer basket (you may need to cook in batches, depending on the size of your air fryer). Cook at 180 C/356 F for around 15-20 minutes, or until crispy and cooked through (internal temperature at thickest point 75 C). Cooking times will vary slightly depending on the size and model of your air fryer.

    Can you freeze chicken nuggets?

    These nuggets can be frozen either cooked, or un-cooked. To freeze uncooked nuggets, arrange them in a single layer on an oven tray and freeze until solid. Then, transfer them to a container or plastic bag. Store in the freezer for around 2 months. When you are ready to eat them, cook as normal, adding 5 minutes to the cooking time for frozen nuggets. For leftover cooked nuggets, allow them to cool completely and then freeze in an airtight container, separating any layers with baking paper. Reheat in an oven or air fryer until crisp and heated through.

    Crumbed veggie nuggets in a white bowl.

    Related Recipes

    Here are a few more easy dinner recipes that I know you and your family will love!

    • A plate of panko crumbed vegetable nuggets.
      Healthy Veggie Nuggets | 4 Ingredients
    • A stack of golden crunchy rectangular nuggets with red tomato sauce in a white bowl.
      Oven-Baked Homemade Chicken Nuggets
    • zoomed in image of three chicken sausage rolls on a blue and white plate
      Chicken Sausage Rolls
    • These Oven Baked Chicken Parma Meatballs with an Italian tomato sauce and melted cheese are a family favourite! Kid-friendly, easy and delicious!!
      Oven Baked Chicken Parma Balls
    A bowl of healthy vegetable chicken nuggets.

    Veggie Chicken Nuggets

    These homemade veggie chicken nuggets are crispy, crunchy and completely delicious! Featuring a juicy chicken mince and vegetable filling and coated in panko breadcrumbs, they are oven baked to crispy perfection and make a healthy addition to any dinner.
    5 from 3 votes
    Print Pin Rate
    Course: healthy snacks
    Cuisine: kids recipes
    Diet: Low Fat
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    0 minutes
    Total Time: 45 minutes
    Servings: 40 serves
    Calories: 55kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 200 g zucchini finely grated (approx 1 medium)
    • 120 g carrot peeled, finely grated (approx 1 medium)
    • 420 g corn kernels drained, rinsed
    • 500 g chicken mince
    • 45 g (½ cup) dried breadcrumbs
    • 1 tsp chicken stock powder
    • 1 egg lightly beaten
    • 125 g (1 cup) panko crumbs or dried breadcrumbs, for coating
    • olive oil cooking spray

    Instructions

    Conventional Method

    • Preheat oven to 200 degrees celsius (fan-forced).
    • Line 2 baking trays with baking paper and set aside.
    • Place the grated zucchini and carrot into a sieve and strain out any excess liquid. Place the strained vegetables into a large mixing bowl.
    • Add the strained corn kernels, chicken breast mince, dried breadcrumbs, chicken stock powder and the egg, and mix well to combine.
    • Take tablespoon-sized portions of the mixture and form into a nugget shape.
    • Coat with the panko crumbs and place onto the baking trays.
    • Spray the chicken and vegetable nuggets with cooking oil spray.
    • Bake for 30 minutes or until cooked through.

    Thermomix Method

    • Preheat oven to 200 degrees celsius (fan-forced).
    • Line 2 baking trays with baking paper and set aside.
    • Place the zucchini and carrot into the Thermomix bowl. Press Turbo 5-10 times, or until finely grated (you'll need to scrape down the sides of the bowl a couple of times). Place the grated zucchini and carrot into a sieve and strain out any excess liquid. Place the strained vegetables back into the Thermomix bowl.
    • Add the strained corn kernels, chicken breast mince, dried breadcrumbs, chicken stock powder and the egg and mix for 20 seconds, on Reverse Speed 4, or until completely combined (you'll need to use the spatula to assist with mixing).
    • Take tablespoon-sized portions of the mixture and form into a nugget shape.
    • Coat with the panko crumbs and place onto the baking trays.
    • Spray the chicken and vegetable nuggets with cooking oil spray.
    • Bake for 30 minutes or until cooked through.

    Notes

    RECIPE NOTES & TIPS
    • Finely grated veggies will cook faster. Grating them will also help them hold together and blend into the mixture so that they are not so obvious to fussy eaters!
    • Make them into burgers instead! - make the patties larger and add an extra 5-7 minutes to the cooking time. Then, add them to bread rolls with your favourite salads and sauces for an awesome chicken burger!
    • Storing - keep any leftovers in an airtight container in the fridge for 2-3 days.
    • Freezing - these nuggets can be frozen either cooked, or un-cooked. To freeze uncooked nuggets, arrange them in a single layer on an oven tray and freeze until solid. Then, transfer them to a container or plastic bag. Store in the freezer for around 2 months. When you are ready to eat them, cook as normal, adding 5 minutes to the cooking time for frozen nuggets. For leftover cooked nuggets, allow them to cool completely and then freeze in an airtight container, separating any layers with baking paper. Reheat in an oven or air fryer until crisp and heated through.
    • Reheating - any leftovers can be reheated in an oven at 180 C/356 F for around 5 minutes, or until heated through. They can also be heated in an air fryer at 160 C/320 F for around 5 minutes. If re-heating from frozen, add another 5 minutes to the cooking time.
    • Air fryer - arrange the nuggets in a single layer in your air fryer basket (you may need to cook in batches, depending on the size of your air fryer). Cook at 180 C/356 F for around 15-20 minutes, or until crispy and cooked through (internal temperature at thickest point 75 C). Cooking times will vary slightly depending on the size and model of your air fryer.

    Nutrition

    Calories: 55kcal | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 695IU | Vitamin C: 1.7mg | Calcium: 12mg | Iron: 0.5mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Lisa

      May 21, 2022 at 7:02 pm

      Has anyone cooked an egg free version? What did you substitute the egg with?

      Reply
    2. Patricia

      July 21, 2017 at 12:26 pm

      I just love all the recipes, when you get to my age you just want quick and healthy small meals. Being able to freez them is also a plus. Thank you.

      Reply
      • Lucy Mathieson

        July 21, 2017 at 2:55 pm

        These are perfect then!! I freeze them in a container and then just take 1 or 2 out for my little boy. So simple!

        Reply
    3. Sammie @ The Annoyed Thyroid

      July 17, 2017 at 7:26 am

      I love that these have value added veggies, are oven baked and best of all, come WA (Will Approved!)

      Reply
      • Lucy Mathieson

        July 17, 2017 at 10:20 am

        Hahaha that is very true!

        Reply
    4. Lauren @ Create Bake Make

      July 17, 2017 at 5:34 am

      Oh don't you love it when they want to be independent! These look really good, I'll definitely be making them for my boys too x

      Reply
      • Lucy Mathieson

        July 17, 2017 at 10:21 am

        Ooh they'll love them!

        Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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