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baby led weaning recipe veggie chicken nuggets

Veggie Chicken Nuggets

Veggie and flavor packed chicken nuggets
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Prep Time:10 minutes
Cook Time:10 minutes
Servings: 24

Ingredients

  • 1 lb ground chicken 93% lean
  • 1 medium zucchini grated with excess moisture squeezed out
  • 1 medium carrot grated with excess moisture squeezed out
  • 1/2 small onion finely chopped
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/4 cup grated parmesan optional
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400 and line a baking sheet with parchment paper (I used 2 baking sheets).
  • Grate your zucchini and carrot then place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
  • Finely chop the onion (I wish I had diced more finely, I might grate next time so it's better incorporated).
  • In a large bowl, combine the ground chicken, grated zucchini, grated carrot, finely chopped onion, breadcrumbs, Parmesan cheese (if using), egg, garlic powder, onion powder, dried parsley, salt, and pepper. Mix until well combined.
  • Use your hands to shape the mixture into small nugget shapes, do whatever size you like. I did around 2 tsp of mixture and rolled it into a ball then flattened it. They were around about 1 inch in diameter.
  • Arrange the nuggets on the baking sheet, making sure they’re not touching.
  • Lightly spray or brush the tops with olive oil to help them crisp up.
  • Bake the nuggets for 10-20 minutes, depending on size. Mine took 10 minutes. Check the temp using a meat thermometer.
  • Broil on low for a few mins to get them crispy on top (optional)
  • Allow the nuggets to cool slightly.
  • Serve and enjoy!