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.

These Paleo Veggie Chicken Nuggets are the ultimate recipe to make! They are absolutely delicious, 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!

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper
  2. In a medium bowl, mix together the broccoli, carrot, chicken, egg and spices and mix together to fully combine
  3. Mix together the breading ingredients in a small bowl
  4. 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
  5. Bake in oven for 20-25 minutes then serve with your favorite dipping sauce! I love using mustard, buffalo sauce and ketchup!

These Paleo Veggie Chicken Nuggets are the ultimate recipe to make! They are absolutely delicious, so easy to make in the oven and they are 100% kid approved over here.

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)

Paleo Japanese Sweet Potato and Zucchini Latkes

Kale + Brussels Sprout Slaw with Honey Mustard Dressing

Easy Honey Mustard Brussels Sprouts with Toasted Almonds

These Paleo Veggie Chicken Nuggets are the ultimate recipe to make! They are absolutely delicious, so easy to make in the oven and they are 100% kid approved over here.These Paleo Veggie Chicken Nuggets are the ultimate recipe to make! They are absolutely delicious, so easy to make in the oven and they are 100% kid approved over here.

Print
Print

Oven-Baked Paleo Veggie Chicken Nuggets

★★★★★

5 from 6 reviews

Print

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

Scale

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

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper
  2. In a medium bowl, mix together the broccoli, carrot, chicken, egg and spices and mix together to fully combine
  3. Mix together the breading ingredients in a small bowl
  4. 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
  5. 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

  • Author: Rachel