Healthy Toddler Chicken Nuggets with Hidden Veggies (Easy Baked Recipe)

• They’re toddler-approved — even picky eaters will gobble them up.
• Made in one bowl with simple ingredients you probably already have.
• Veggie-packed with carrots and zucchini for extra nutrition.
• Freezer-friendly so you can make a batch ahead and reheat when you need them.
• Baked, not fried — less mess, healthier, and still delicious.

• Ground chicken: a lean, mild protein that’s perfect for little ones.
• Carrot: adds natural sweetness and a boost of vitamin A.
• Zucchini: keeps the nuggets moist and adds hidden veggies.
• Egg: helps bind the mixture so the nuggets hold their shape.
• Oat flour: a wholesome, gluten-free alternative to breadcrumbs.
• Spices: in this recipe, we will use cumin, garlic powder, onion powder, paprika, salt, and pepper

• Prep the veggies — shred carrot and zucchini using a box grater or food processor. Squeeze out any excess water from the zucchini with a clean towel or paper towel.
• Mix it up — in a large bowl, combine ground chicken, shredded veggies, egg, oat flour, and all the seasonings. Stir until fully mixed.
• Shape nuggets — scoop out tablespoon-sized portions and shape into small nuggets or patties.
• Bake — place on a parchment-lined baking sheet and bake at 400°F for 10–12 minutes, or until cooked through (165°F internal temperature).
• Cool and serve — let them cool slightly before serving to toddlers.

• Ground chicken → can swap for ground turkey.
• Oat flour → try almond flour, whole wheat breadcrumbs, or gluten-free breadcrumbs.
• Veggies → swap carrot or zucchini for finely chopped spinach, broccoli, or sweet potato.

• Squeeze the excess moisture from the zucchini well to avoid soggy nuggets.
• Use a cookie scoop to ensure even-sized nuggets, allowing them to cook evenly.
• Double the recipe — these freeze beautifully!
• Lightly spray the tops with avocado oil before baking for extra golden edges.

These nuggets are soft and juicy inside, with a light golden outside. The veggies blend right in, so the flavor is mild and kid-friendly while still tasty enough for grown-ups.

Serve: Pair with toddler-friendly dips like ketchup, ranch, or hummus. Add fruit or steamed veggies for a balanced meal.
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Lay cooked nuggets flat on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat in the oven or air fryer until warmed through.

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Healthy Toddler Chicken Nuggets with Hidden Veggies

Skip the frozen nuggets — these healthy toddler chicken nuggets with hidden veggies are homemade, nutritious, and loved by kids and parents.

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Ingredients

  

• 1 lb ground chicken
• 1 carrot shredded
• 1 zucchini shredded
• 1 egg
• ½ cup oat flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon paprika
• ¼ teaspoon pepper

Instructions

 

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Shred carrot and zucchini. Use a clean towel or paper towel to squeeze out excess water from the zucchini.
• In a large bowl, combine ground chicken, shredded carrot and zucchini, egg, oat flour, onion powder, garlic powder, cumin, salt, paprika, and pepper. Mix until fully combined.
• Scoop tablespoon-sized portions of the mixture and shape into nuggets or small patties.
• Place nuggets on the prepared baking sheet, leaving space between each one.
• Bake for 10–15 minutes, or until the internal temperature reaches 165°F.
• Let cool slightly before serving.

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