Healthy Chicken Nuggets (loaded with veg)

I used to love chicken nuggets as a kid. Who didn't really? Crunchy, salty, dipped in sauce WINNER! How annoying that they are full of preservatives and additives hey! Truth is, they really are very simple to make at home, in no time at all and you can make some easy additions to turn them into nutritious finger food for the whole family. The basic things you need are chicken breasts (ideally organic but that choice is yours), herbs and breadcrumbs (or quinoa flakes). And then you can add your veggies to really load up the vitamin and mineral count! Whatever is in your fridge will generally work (squeeze excess liquid if you use zucchini). Shallow fry in olive oil after crumbing and serve with a beautiful relish or on their own for your weaning bubs. You may want to double the recipe if feeding a whole family.
How are they loaded? Chicken breast offers protein but what really makes these little powerhouses are the veggies that you include. We have included baby spinach-full of iron, Vitamins A, B2, C & K, pumpkin for added fiber, potassium and vitamin c and onion for antioxidants.
Makes approx 10
  • 2 small chicken breasts (skin off)
  • 1 cup of baby spinach leaves
  • 1 cup of leftover roasted veg (we have used pumpkin and onion but you can use any veg you like)
  • 2 day old pieces of sourdough bread (or about 1 cup of breadcrumbs of choice or quinoa flakes)
  • small handful of herbs (sage works well with pumpkin and chicken)
  • Olive oil for frying
  • Relish or homemade sauce to serve


  • Place sourdough in food processor and process until crumbs are formed. Turn out onto a plate. 
  • Add all of your other ingredients to the food processor and process until well combined and broken down.
  • Form large tablespoons of mixture into patties and coat in crumbs. Place in fridge for 20 minutes if you have time.
  • Heat a good drizzle of olive oil in a large frypan and shallow fry nuggets until browned and cooked through. It can help to add a lid to cook more quickly. 
  • Season to taste (avoid salt for young babies) and serve with relish. 

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