These chicken nuggets with veggies are an easy, tasty way to add vegetables to your child’s meals. Crispy on the outside and tender inside, they can be baked in the oven or cooked in an air fryer.
Most kids love nuggets — crunchy exterior, juicy center, and perfect for dipping. I like to sneak vegetables into family favorites, and these veggie chicken nuggets are a simple way to do that. This version uses sweet potato and broccoli, but you can substitute other vegetables you have on hand. Proper seasoning makes the veggies delicious, and these nuggets are both egg-free and dairy-free.
Table of Contents
- Watch Recipe Video
- What You’ll Need
- Recipe Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Veggie Recipes You’ll Love
- Chicken Nuggets With Veggies Recipe
Watch Recipe Video
What You’ll Need
Ingredients for these chicken nuggets with veggies:
- Ground chicken breast: Lean ground chicken is ideal.
- Sweet potato: Adds mild sweetness and helps bind the mixture.
- Broccoli: Adds vitamins and texture.
- Panko breadcrumbs: Use plain panko to avoid extra salt.
- Seasonings: Chili powder, paprika, onion powder, and salt (omit salt for very young children).
- Oil spray: To spray before baking or air frying so nuggets crisp and brown.
See the recipe card below for exact ingredient amounts and servings.
Recipe Substitutions & Additions
- Protein: Swap ground chicken for ground turkey.
- Gluten-free: Replace panko with almond flour for a gluten-free option.
- Veggies: Substitute broccoli with cauliflower, carrots, or any preferred vegetable.
Step By Step Instructions
STEP 1: Add sweet potato chunks to a food processor and pulse on the chop setting until grated. You want about 2 cups grated sweet potato. If you don’t have a food processor, use a box grater.
STEP 2: Add broccoli to the food processor and pulse until finely chopped. Transfer the vegetables to a large bowl. Alternatively, finely chop broccoli with kitchen scissors or a knife.
STEP 3: Add the ground chicken, chili powder, paprika, onion powder, and salt to the bowl with the vegetables. Mix until well combined, using your hands if needed to fully incorporate everything.
STEP 4: Pour the panko breadcrumbs into a small bowl. Scoop tablespoon-sized portions of the mixture, coat in panko, then flatten and shape into nugget forms. Repeat until all the mixture is used.
STEP 5: Oven baking — Arrange nuggets on a parchment-lined baking sheet and spray the tops with oil. Bake at 350°F (175°C) for 25 minutes. For a deeper golden color, broil 2–3 minutes at the end while watching closely.
STEP 6: Air-frying — Spray the air fryer basket and place nuggets in a single layer. Air-fry at 390°F (200°C) for 12–15 minutes, flipping halfway. Cook in batches if needed.
Storage Instructions
After cooling, store the nuggets in the refrigerator for up to 3 days. Freeze them for up to 2 months. Reheat in an air fryer or oven to restore crispness, or use the microwave for a quick warm-up (about 20–30 seconds).
Tips For Success
- A mini food processor makes quick work of chopping vegetables; a box grater also works well.
- You can shape the mixture into larger patties instead of small nuggets for sandwiches or sliders.
Recipe FAQs
No. The vegetables are chopped raw and mixed into the nugget mixture; they cook fully during baking or air frying.
A blender may struggle to finely chop raw sweet potato and broccoli. A food processor is recommended for even, quick results.
Yes. Air-fry at 390°F for 12–15 minutes, flipping halfway through, in a single layer. Cook in batches if necessary.
Other Veggie Recipes You’ll Love
Broccoli Cheese Bread
Sweet Potato Fritters
Cauliflower Tots (Air Fryer)
Zucchini Pizza Bites
If you tried these Chicken Nuggets With Veggies, please leave a star rating and share your feedback in the comments — I love hearing from you!
Chicken Nuggets With Veggies
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Ingredients
- 2 ½ cups cubed sweet potato chunks, or 2 cups grated sweet potato
- 1 cup broccoli florets
- 1 lb ground chicken
- 2 tsp chili powder
- 2 tsp onion powder
- 1 tsp ground paprika
- 1 tsp salt, optional
- ¾ cup Panko breadcrumbs
- oil spray, to spray nuggets before cooking
Instructions
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For oven baking: Preheat oven to 350°F. For air frying: Preheat air fryer to 390°F.
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Pulse sweet potato in a food processor until grated (about 2 cups grated). A box grater works if you don’t have a processor.
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Pulse broccoli until finely chopped and combine with the grated sweet potato in a large bowl.
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Add ground chicken and seasonings to the vegetables and mix until combined.
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Coat tablespoon-sized portions in panko, shape into nuggets, and place on a prepared tray.
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Oven: Bake on parchment at 350°F for 25 minutes; broil 2–3 minutes for extra color if desired. Air fryer: Cook at 390°F for 12–15 minutes, flipping once.
Notes
- I recommend a mini food processor to chop vegetables quickly; a box grater also works well.
- You can form the mixture into larger patties for sandwiches instead of small nuggets.
Nutrition
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