These Paleo Veggie Chicken Nuggets are the ultimate recipe to make using ground chicken! They are absolutely delicious and so easy to make in the oven and they are 100% kid approved over here.
Hello everyone!! Raise your hand if you are as obsessed with chicken nuggets as I am. I am assuming everyone is raising their hands or you wouldn’t be reading this blog post!
I have a new chicken nugget recipe here for you guys that is unlike any other recipe I have shared before. For starters, this uses ground chicken instead of chicken tenders or breasts. And I also sneak in veggies into them. They are perfect for anyone who hates broccoli and carrots but wants to eat healthy (like myself). They hide so well in this recipe and add some extra nutrients.
Ezra is a huge fan of these too and I love serving them with pretty much anything!
What ingredients you need to make healthy veggie loaded chicken nuggets:
- Broccoli – I usually microwave frozen broccoli
- Carrot – raw carrot works
- Ground chicken – or use turkey if you prefer
- Egg – I haven’t tested an egg replacement here
- Paprika, garlic powder, basil and onion powder ⠀
- Almond flour – can likely use gluten-free flour as well
How to make the easiest homemade paleo chicken nugget with veggies!
- Preheat oven to 375 degrees and line a baking sheet with parchment paper
- In a medium bowl, mix together the broccoli, carrot, chicken, egg and spices and mix together to fully combine
- Mix together the breading ingredients in a small bowl
- Using clean hands, scoop about 2-3 tablespoons of the chicken nugget mixture into your hands and form into an egg shape then dip in breading to evenly coat and add to baking sheet
- Bake in oven for 20-25 minutes then serve with your favorite dipping sauce! I love using mustard, buffalo sauce and ketchup!
A few of my favorite recipes to serve these chicken nuggets with:
My Favorite Air Fryer Japanese Sweet Potato Fries
The Easiest Healthy Mac & Cheese (gluten-free)
Oven-Baked Paleo Veggie Chicken Nuggets
These Paleo Veggie Chicken Nuggets are the ultimate recipe to make! They are absolutely delicious, Whole 30 so easy to make in the oven and they are 100% kid approved over here.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
Yield: About 12-14 chicken nuggets 1x
Ingredients
Veggie chicken nuggets:
- 1 cup cooked broccoli, chopped
- 1/2 cup uncooked carrot, chopped
- 1 lb ground chicken (or use turkey if you prefer)
- 1 egg
- Sea salt and black pepper to taste
- 1/2 teaspoon paprika and garlic powder
- 1/4 teaspoon onion powder
Breading:
- 1/2 cup almond flour
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder and onion powder
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper
- In a medium bowl, mix together the broccoli, carrot, chicken, egg and spices and mix together to fully combine
- Mix together the breading ingredients in a small bowl
- Using clean hands, scoop about 2-3 tablespoons of the chicken nugget mixture into your hands and form into an egg shape then dip in breading to evenly coat and add to baking sheet
- Bake in oven for 20-25 minutes then serve with your favorite dipping sauce! I love using mustard, buffalo sauce and ketchup!
Notes
*Store leftovers in fridge for up to 5 days. Or these freeze well too
Share this recipe
Alanna
These came out great! They’re a nice change from the usual meals I make and I love the clean ingredients.
Shantel
So good! Loved the way it sneaks in veggies! Definitely one of my go-tos now!
Erika Branson
These had an exceptional flavor. I was so, so surprised. I literally would hover over my children to see if they had any leftovers I could eat. I did not spray my sheet Pan enough so my coating fell off but they were still great. I am a homemade chicken nugget convert with these babies!
Rachel
aawwwww yay!!!
Stella
These were amazing and soo healthy!! Love the veggies being sneaked in
My kids ate them!!
Love all your recipes!!
Thank you!
Rachel
YAAYYY thanks stella!!!!
Lilly
Genius and delicious! Great for meal prep paired with baked sweet potato fries
Rachel
yay!!
Anna
Could this be made egg free?
Rachel
haven’t tried but on my list to test soon!
Sara
These were delicious! I was able to make these egg free by substituting the egg for 2 tbsp of tomato paste and they turned out great!
Sarah
My 4 year old just told me that these only taste like chicken and he can’t taste the broccoli or carrot. Fussiest child ever and absolutely loved them!!
Rachel
WINNNNNING
Brittany
Looking forward to trying these! Thank you!
Could you do these in air fryer? If so, what would your suggested time and temp be?
Rachel
yes i’d think so! i personally haven’t tried! x
Krystal
Wow, this was intended for my picky 17m/o but I just made this and I can’t get enough!. Thank you so much!
Rachel
yaayyyyyy
Mercy Gachanja
Can you use the airfryer instead of baking the nuggets
Rachel
i would think so but i haven’t tried!
marissa olsen
We are in the middle of the ultimate food and nutrition battle with our almost three year old. I cried tears of joy when he ate these. THANK YOU. For helping this mama have some hope. This is the first time he’s had veggies in an embarrassingly long time. They are so good!!
Rachel
of course!!!!
Alex
Hi! Can you provide reheating instructions?
Rachel
i usually reheat in microwave or skillet on low heat!
Helena
Hello! My babies love eating these nuggets, so I made another big batch but how do I reheat them from the freezer? Prefer not to use the microwave. Do I use the oven or a skillet- if so, how long/and what temperature do you think?Thank you so much!
Rachel
i’d thaw out in fridge night before and then reheat in oven. i haven’t tried reheating from frozen in oven or skillet directly!
Renee
These were amazing!!! First time making them. I didn’t get the golden crust but they were still delicious. Will be making again
Rachel
thank you!! you can broil them to get them more browned if needed
Danielle
Love these! I made them for my 8 month old for some BLW meal prep. They were a huge hit. Might have snuck some myself 😜 I did end up broiling them for a few minutes at the end to crisp them up a bit.
Rachel
yay!!!
Amanda
Would these still work with all-purpose flour?
Rachel
i haven’t tried! it should but use a little less
Amie
I’m not someone who typically leaves comments on recipes, however, these are amazing and so deserving of a 5 star review. I made them exactly as the recipe says, and they came out perfect. I can’t wait to make them again!!
Rachel
that is SO sweet, thank you!!!
Dave
Excellent. Easy to make. All sorts of variations can be made. Any nutritional info available?
Rachel
yay!! you can input into online recipe counter. we are working on adding to recipes