Healthy Chicken Nuggets with Veggies

These healthy, baked chicken nuggets with veggies are made with ground chicken, carrots, zucchini, and oat flour for an easy baked dinner the whole family will love. They’re flavorful, freezer-friendly, and perfect for toddlers, kids, and adults alike.

I started making this recipe when introducing solids to my daughter. These home made chicken nuggets with veggies pack in protein, animal-based iron, fiber, and other vitamins. The veggies melt into the nuggets and you can’t taste them at all. They’re tasty and fluffy and addicting! You can also use this recipe to introduce new spices to your kids, swapping out which spices or spice mixes you use.

The vegetables keep the chicken moist, oat flour binds everything together while adding whole grain goodness, and baking makes cleanup effortless. It’s the kind of reliable recipe you’ll find yourself making again and again because it’s easy, nutritious, and genuinely delicious.

Jump to:

• why you’ll love this recipe
• Ingredients
• How to make healthy chicken nuggets with veggies
• Substitutions and Variations
• Storage
• More kid friendly recipes:
• Rate this recipe
• Healthy Chicken Nuggets with Veggies

why you’ll love this recipe

• Easy to make. Everything mixes together in one bowl before baking, making prep and cleanup incredibly simple.
• Packed with hidden vegetables. Carrots and zucchini blend seamlessly into the nuggets, adding moisture, color, and extra nutrition.
• Family-friendly. These nuggets are soft enough for toddlers but flavorful enough that adults will happily eat them too.
• Great for meal prep. They refrigerate and freeze beautifully, making lunches and quick dinners a breeze.
• Healthier than store-bought nuggets. Baking instead of frying and using wholesome ingredients creates a lighter, homemade version without sacrificing flavor.

Ingredients

• Ground chicken – Ground chicken creates tender, juicy nuggets and serves as the protein-rich base of the recipe. You can buy pre=ground chicken, or grind boneless breasts or thighs in a food processor.
• Veggies – Grate carrots and zucchini for moisture, fiber, and nutrients. You can also add cauliflower rice.
• Oat flour – Oat flour helps bind the nuggets together while adding whole grains. If you don’t have oat flour, instant oats work well as an easy substitute.
• Spices – Kosher salt, garlic powder, and onion powder season the nuggets with simple pantry staples. You can add whatever spices or spice mixtures you want to introduce your kids to, such as cumin, paprika, Italian seasoning, taco mix, etc.
• Cooking spray – A light coating of spray oil helps the nuggets develop lightly golden edges while preventing sticking.
• Breadcrumbs (optional) – Coating the nuggets in breadcrumbs creates a crispier exterior while keeping the inside tender.

See recipe card for quantities.

How to make healthy chicken nuggets with veggies

1. Prepare the oven. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Add the breadcrumbs to a small bowl.
2. Grate the vegetables. Using the small holes of a box grater, grate the carrot. Using the larger holes, grate the zucchini or yellow squash. No need to wring out water.
3. Mix the chicken mixture. Add the ground chicken, grated carrot, grated zucchini, oat flour, kosher salt, garlic powder, onion powder, and optional cauliflower rice to a large mixing bowl. Stir everything together until just combined. Be careful not to overmix, which can make the nuggets tough.
4. Shape the nuggets. Scoop about 2 tablespoons of the mixture and gently form it into nugget shapes with your hands. Dip each nugget in the breadcrumbs and flip to coat both sides. Arrange them in a single layer on the prepared baking sheet, leaving a little space between each one.
5. Spray and bake. Lightly spray the tops of the nuggets with cooking spray. Bake for 12–15 minutes, or until the nuggets are fully cooked and the internal temperature reaches 165°F with an instant-read thermometer.
6. Serve. Let the nuggets rest for 2–3 minutes before serving. Enjoy them warm by themselves, or with ketchup, ranch, honey mustard, barbecue sauce, or your favorite dipping sauce.

Substitutions and Variations

• Use ground turkey. Swap the ground chicken for lean ground turkey for a similar flavor and texture.
• Swap the veggies. Use yellow squash instead of zucchini, or add cauliflower rice.
• Swap the oat flour. If you don’t have oat flour, use the same amount of instant oats. You can also pulse old-fashioned oats in a blender or food processor until finely ground to make your own oat flour.
• Add cheese. Mix a handful of shredded cheddar or grated Parmesan into the chicken mixture for extra flavor.
• Switch up the seasonings. Try smoked paprika, cumin Italian seasoning, chili powder, garam masala, or your favorite spice mix to change the flavor profile.
• Air fry instead. Cook at 400°F for about 10–12 minutes, flipping halfway through, until the nuggets reach an internal temperature of 165°F.

Storage

These homemade chicken nuggets are perfect for meal prep because they store and reheat beautifully.

Refrigerator: Store cooled nuggets in an airtight container for up to 4 days.

Freezer: Freeze the cooked nuggets in a single layer until solid, then transfer them to a freezer-safe bag or container. They will keep well for up to 3 months.

To reheat: Warm them in a 375°F oven or air fryer for a few minutes until heated through. You can also microwave them in a single layer for 30 seconds, flipping if necessary.

More kid friendly recipes:

• Almond Flour Cottage Cheese Pancakes
• Spinach Walnut Basil Pesto
• One-Pan Spaghetti Squash And Meatballs
• Cheesy Taco Pasta
• Tie Dye Pizza Beans

Rate this recipe

If you make these Healthy Chicken Nuggets with Veggies, I’d love to hear what you think! Leave a star rating and a review below to let me know how they turned out. If you share your nuggets on Instagram or TikTok, be sure to tag @snackingemily so I can see your creations!