Hidden Veg Chicken Nuggets
Dairy free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
Packed with veggies, baked until golden and crisp, and freezer-friendly, they’re a great way to boost nutrition without sacrificing on taste. Perfect for toddlers and lunchboxes.
I think it’s safe to say—these are the kind of nuggets the whole family will find moooorish. Packed with veggies, baked until golden and crisp, and freezer-friendly, they’re a great way to boost nutrition without sacrificing on taste. Perfect for little hands and grown-up appetites alike.
Whether you’re serving them up for dinner with a side salad or stashing some away for easy lunchbox wins, these nuggets are a weeknight winner.
A gentle note: At Boob to Food, we don’t usually recommend hiding veggies—but that doesn’t mean you can’t boost meals like this with added nutrition. It’s important to continue offering vegetables in their whole form so your little one gets familiar with their look, texture, and taste. But adding them into meals like this is a great alongside strategy—not a replacement. For more support on helping your child learn to love vegetables (without pressure!), check out our book Toddler to Table.
Serve with: your favourite dip— aioli, hummus, or a simple dollop of whole-egg mayo. Great alongside a salad, steamed veg, or mashed sweet potato.
Age recommendation: Suitable from 12+ months
Storage
Fridge: Store in an airtight container for up to 3 days. Reheat in the oven or air fryer until warm and crispy.
Freezer: Freeze once cooled, either raw or cooked. To reheat, bake straight from frozen at 180°C for 20–25 minutes or until heated through.
Ingredients
1 cup snap frozen peas defrosted
2 carrots grated
1 zucchini squeeze out excess water
500 grams chicken mince
2 eggs
1 tsp salt
1 tsp garlic powder optional
CRUMB
220 grams panko crumbs
3/4 cup spelt or whole wheat flour
3 eggs whisked
Method
Ingredient Swaps & Tips
Chicken mince → You could use turkey mince or even firm tofu for a vegetarian option (although texture may vary slightly).Panko crumbs → Swap for breadcrumbs.Spelt/whole wheat flour → Sub for oat flour, buckwheat flour, or a GF blend if needed.Eggs (in nugget mix) → We haven’t tried a swap for egg but if you do and it works, let us know!Garlic powder → Optional, but you could also add a pinch of onion powder or dried herbs like oregano for extra flavour.Veggies → This recipe is super forgiving. You can try adding corn, finely chopped spinach, cooked pumpkin, or even grated beetroot. Just make sure to squeeze out excess liquid from watery veg like zucchini or spinach.
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