Baked Chicken and Veggie Nuggets

Made with tender chicken and a colorful mix of vegetables, these homemade nuggets are packed with flavor while sneaking in nutrients with every bite. Baking them instead of frying keeps things simple and lighter, making them perfect for meal prep or busy weeknights.

1. Preheat oven to 400. Line a rimmed baking sheet with foil, lightly coat with olive oil and set aside.
2. Combine nugget ingredients in a large bowl. Shape mixture into nugget-sized pieces.

3. Combine breading ingredients in a small bowl. Dip each nugget in breading and arrange on the prepared baking sheet. Lightly drizzle the tops with more olive oil to help with browning.

4. Bake for 15 minutes; flip over each nugget and bake for 10-15 minutes longer, or until nicely golden brown and cooked through.

5. Serve with your favorite dipping sauce!

Baked Chicken and Veggie Nuggets

Serves 6

All you need:

Nuggets:

2 pounds 95% lean ground chicken

1 zucchini, finely grated

1 carrot, peeled and finely grated

1 cup cauliflower florets, finely ground

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Breading:

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1/2 teaspoon paprika

All you do:

1. Preheat oven to 400. Line a rimmed baking sheet with foil, lightly coat with olive oil and set aside.
2. Combine nugget ingredients in a large bowl. Shape mixture into nugget-sized pieces.
3. Combine breading ingredients in a small bowl. Dip each nugget in breading and arrange on the prepared baking sheet. Lightly drizzle the tops with more olive oil to help with browning.
4. Bake for 15 minutes; flip over each nugget and bake for 10-15 minutes longer, or until nicely golden brown and cooked through.
5. Serve with your favorite dipping sauce!