Veggie-Loaded Homemade Chicken Nuggets

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound ground chicken

1 cup grated zucchini (measure before squeezing out)

1 cup grated carrot (or ½ cup finely grated carrot)

½ cup finely chopped spinach, loosely packed

¼ teaspoon paprika

½ teaspoon onion powder

½ Tablespoon Italian seasoning

½ teaspoon garlic powder

¾ teaspoon kosher salt

black pepper to taste

oil for cooking

Directions

Take shredded zucchini and put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini with towel squeeze a few times to help drain out some of the zucchini’s moisture.

In a large bowl, combine drained zucchini and remaining ingredients except oil. Using clean hands or a spoon, mix until well combined.

Using a small cookie scoop or a heaping tablespoon, portion out the mixture into 18 nuggets. Use your hands to form each portion into a nugget shape. I find that having slightly wet hands helps the mixture from sticking to me. Place the bites on a plate until you work through the batch.

Heat oil in a large skillet over medium heat.

Cook bites until a golden-brown crust starts to form and chicken is cooked through and have in internal temp of 165F, about 5 minutes per side

Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days

Nutrition

• Serving Size: 3 bites
• Calories: 123 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.05 g
• Cholesterol: 65 mg
• Sodium: 355 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 14 g