healthy Chicken & Vegetable Nuggets

Healthy Chicken & Vegetable Nuggets (oven baked)

These deliciously healthy Chicken & Vegetable Nuggets are sure to be a hit with the whole family! Oven-baked to perfection... and totally freezer-friendly.
5 from 1 vote
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Course: healthy snacks
Cuisine: kids recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 30 serves
Calories: 55

Equipment

  • Thermomix (optional)
  • Oven

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
  • 1/2 cup dried breadcrumbs 45g
  • 1 tsp chicken stock powder
  • 1 egg lightly beaten
  • 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 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 on Reverse Speed 4, 20 seconds, 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 spray.
  • Bake for 30 minutes or until cooked through.

Notes

These chicken and vegetable nuggets can be frozen after cooking.

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