Chicken Nuggets with Veggies

This healthy chicken nuggets recipe is great for the whole family, from babies and toddlers to adults. It's made with simple, wholesome ingredients, baked in the oven, and great for meal prep!

Course Appetizer, Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings nuggets

Calories 35kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 cup riced cauliflower
1 cup shredded sweet potatoes from about 1 small sweet potato; preferably a fine grate (see instructions)
1 pound ground chicken
1 teaspoon garlic powder omit or decrease as needed
1 teaspoon ground cumin omit or decrease as needed
½ teaspoon salt omit or decrease as needed
⅔ cup Panko breadcrumbs

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F/177 degrees C. Line a large baking sheet with parchment paper or a silicone mat and set aside.
First, prep the veggies. If using frozen riced cauliflower, let it thaw in the fridge and use a paper towel to blot out any excess water. If you don't have time to thaw it, cook it in a skillet for a few minutes to get rid of extra moisture. If using fresh riced cauliflower, you can add it to the recipe as is. Finally, if you don't have pre-made riced cauliflower, pulse cauliflower florets in a food processor fitted with an S-blade until you have tiny pieces. You can also chop them very finely with a knife. For the sweet potato, use a hand or box grater, preferably one with tiny holes, to finely grate it. A small shred works great for this recipe because it easily blends into the ground chicken and the flavor gets dispersed throughout the nuggets, but a larger shred also works.
In a large bowl, combine the riced cauliflower, shredded sweet potato, ground chicken, garlic powder, cumin, and salt. Mix until well-combined.
Pour the breadcrumbs onto a rimmed plate or shallow bowl.
Scoop out about 1 tablespoon of the mixture and shape into an oval that resembles a chicken nugget. Roll the nugget in the breadcrumbs to coat. Place on the lined baking sheet and repeat with the rest of the mixture until you have about 28 nuggets, give or take a few.
If desired, you can spray the tops of the nuggets with some avocado oil or olive oil spray. This can help them get a little crispier in the oven, but I have tried it with and without an oil spray and have found no significant difference in results. So, it's up to you!
Bake for 28 to 32 minutes, flipping halfway through, until lightly browned and crispy.
Enjoy warm as is or with a dipping sauce of choice!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

You can sub other breadcrumbs, including gluten free varieties, if needed or omit them entirely and just bake the nuggets without them.
Store leftovers in an airtight container in the fridge for 5 to 7 days. Or, you can freeze the nuggets in tightly sealed bags or containers (preferably in single layers or with wax or parchment paper separating layers to prevent sticking). Use within 3 months for best results.
To reheat from the fridge, bake for 5 to 7 minutes at 350 degrees F. To reheat from frozen, bake for 7 to 10 minutes at 350 degrees F or until warmed through.
If making for baby led weaning, omit the salt. Remember to serve in age-appropriate sizes/shapes that suit your child's feeding abilities.

Nutrition