Healthy and Delicious: Chicken & Veggie Nuggets Recipe
Are you tired of the same old boring chicken nuggets? Look no further because I have the perfect recipe for you! These gluten-free and dairy-free chicken and veggie nuggets are not only delicious but also a healthier spin on a classic dish. With hidden veggies mixed in with the ground chicken, these nuggets are a perfect way to sneak in some extra nutrition for yourself or your picky eaters.
As someone who promotes healthy eating habits, I know how important it is to have a nutritious meal without sacrificing taste. That’s why I’ve created this recipe that is free of gluten and dairy while still being full of flavor. And the best part? You can easily make these at home with just a handful of ingredients!
So get ready to enjoy some easy and tasty homemade chicken nuggets that everyone will love. Let’s jump into the juicy details – read on for my gluten-free dairy-free chicken & veggie nuggets recipe!
Why You’ll Love This Recipe
Are you tired of eating boring and unhealthy chicken nuggets? Look no further than my Gluten-Free Dairy-Free Chicken & Veggie Nuggets Recipe.
This recipe is a game-changer for anyone looking for a healthier alternative to traditional chicken nuggets. It’s packed with delicious ingredients like ground chicken, grated carrots, and zucchini, making it not only nutritious but also flavorful. Plus, it’s gluten-free and dairy-free, making it accessible to those with dietary restrictions.
But what really sets this recipe apart from others is that it’s baked, not fried. This means you can enjoy the same crispy texture without all the added grease and calories. Trust me, your taste buds (and waistline) will thank you.
Not only is this recipe better for you than traditional chicken nuggets, but it’s also easy to make. With just a handful of ingredients and simple instructions, even novice cooks can whip up a batch of these delicious nuggets.
And if you’re looking to mix things up, this recipe is easily adaptable. You can substitute the ground chicken for your preferred protein or swap out the veggies for your favorites. The possibilities are endless.
So why will you love this recipe? It’s simple – it’s healthier, tastier, and easy to make. Give it a try – your body and taste buds will thank you.
Ingredient List
Here’s what you’ll need to whip up a batch of these gluten-free, dairy-free chicken and veggie nuggets at home:
Main Ingredients:
- 1 pound ground chicken
- 1 cup grated zucchini
- 1 cup grated carrot
Dry Ingredients:
- 1/2 cup gluten-free all-purpose flour blend (or almond flour)
- 1/4 cup gluten-free breadcrumbs (or almond flour, if nut-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
Wet Ingredients:
- 1 large egg OR egg substitute like flax egg or aquafaba
- 2 tablespoons olive oil
Optional Ingredients (for more flavor):
- 1/2 cup shredded dairy-free cheese (like Daiya)
- 1 teaspoon dried herbs (like oregano or basil)
Note: When selecting chicken, try to opt for organic and pasture-raised chicken breast cut into small pieces. This will ensure that your nuggets are free from antibiotics and hormones.
The Recipe How-To
Now that we’ve talked about why this Gluten-Free Dairy-Free Chicken & Veggie Nuggets recipe is perfect for you, let’s get into the fun part – making it!
Prep Time
First, set aside around 45 minutes of your time for prep and cooking. It might seem like a long time, but I promise the end result will make it all worth it.
Ingredients
Here’s what you’ll need:
- 1lb Ground Chicken
- 1 Large Shredded Carrot
- 1 Cup Grated Zucchini
- 1/4 Cup Gluten-Free Flour (you can either use a store bought blend or make your own mix by combining almond flour, coconut flour, and tapioca starch)
- 1/4 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- 1/4 Teaspoon Salt
- 1 Egg or Egg Substitute
- Breadcrumbs (to make breadcrumbs gluten-free and dairy-free, you can use almond flour or a mixture of crushed rice crackers and gluten-free oats)
Step-by-Step Instructions
Step One: Preheat your oven to 375F.
Step Two: Begin by shredding the carrot and zucchini using a cheese grater. Once finished, take a paper towel and squeeze out as much liquid as possible from the vegetables.
Step Three: Combine the ground chicken with the grated carrots and zucchini in a mixing bowl. Then add in garlic powder, paprika, salt, egg (or egg substitute), gluten-free flour, and breadcrumbs. Mix well until all ingredients are combined.
Step Four: Line a baking sheet with parchment paper or lightly grease with oil. Using a spoon or an ice cream scooper, form small chicken veggie nuggets on the baking sheet.
Step Five: Once you have formed all the nuggets, place them in the oven and bake them for 18-20 minutes or until golden brown.
Step Six: Remove the nuggets from the oven and let them cool for a few minutes before serving.
Adjusting Cooking Method
If you want to try a different cooking method other than baking, you can air fry these nuggets to make them crispy. You can also try frying these nuggets as you would Southern Fried Chicken for an extra crispy texture!
Now that you have whipped up healthy and nutritious chicken and veggie nuggets, feel free to enjoy them with your favorite dipping sauce or as an addition to salads or wraps!
Substitutions and Variations
As versatile as it is delicious, this gluten-free and dairy-free chicken and veggie nuggets recipe easily adapts to almost any dietary restrictions or personal preferences. Here are some of my favorite substitutions and variations that are guaranteed to make these nuggets even more scrumptious:
– Egg-free option: For an egg-free variation, you can use a flaxseed or chia egg substitute instead of regular eggs. To make one, simply whisk together 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for 5 minutes until thickened.
– Nut-free option: If you’re allergic to nuts, you can replace the almond flour with an equal amount of gluten-free flour blend or cornmeal. Just keep in mind that the texture and flavor may be slightly different.
– Whole30 and Paleo-friendly: To make these nuggets Whole30-compliant and Paleo-friendly, simply swap the gluten-free flour blend with almond flour or coconut flour, omit the paprika (if you prefer), and use ghee or coconut oil instead of olive oil.
– Hidden veggies nuggets: If you want to sneak in more veggies into your family’s meals, try adding shredded sweet potato, butternut squash, broccoli florets, or kale to the mixture. These nuggets taste just as amazing but have a boost of nutrients.
– Chickpea nuggets: For a vegan and plant-based version, swap the ground chicken with canned chickpeas that have been rinsed and drained. Use a food processor to pulse them until they resemble a chunky paste. Then mix it with grated carrots, zucchini, spices and gluten-free breadcrumbs to form the nuggets.
– Frozen chicken tenders hack: Short on time or don’t feel like handling raw chicken? You can still enjoy homemade-tasting chicken nuggets by using store-bought frozen chicken tenders from brands like Earth’s Best, Whole Foods, Chick’n, and Applegate Farms. Simply cut them into nugget-size pieces and bread them with the gluten-free flour blend and seasoning mix. Bake or air-fry according to the package instructions.
These substitutions and variations are just a few of the endless possibilities for customizing this addictive gluten-free and dairy-free chicken and veggie nuggets recipe. Don’t be afraid to get creative and experiment with your favorite flavors and ingredients!
Serving and Pairing
It’s time to dig into these tasty gluten-free and dairy-free chicken and veggie nuggets! They’re perfect for a quick lunch or dinner option. I love serving these with a side salad or some roasted veggies for a well-rounded meal. You can also pair them with fresh fruit or some homemade guacamole for added flavor.
These nuggets can even make a great appetizer or snack option for game day or entertaining guests. I recommend serving them on a platter with some dipping sauces such as ranch, honey mustard, or buffalo sauce.
For those who follow a Paleo lifestyle, these nuggets pair well with sweet potato fries or roasted sweet potatoes on the side. You can also try pairing them with some cauliflower rice instead of traditional white rice.
If you want to switch things up, you can even use these nuggets to make a sandwich or wrap. Simply grab your favorite gluten-free bread or wrap and add in some fresh veggies, mayo or avocado spread, and these delicious chicken and veggie nuggets for the ultimate sandwich experience.
Overall, the serving and pairing options are endless with these tasty gluten-free and dairy-free chicken and veggie nuggets. Feel free to get creative and experiment with different flavors and sides to find the perfect combination that works for you.
Make-Ahead, Storing and Reheating
You can make these gluten-free dairy-free chicken and veggie nuggets ahead of time and store them in the refrigerator or freezer for later. This makes them an ideal meal prep option for busy weeknights or as a tasty snack to grab on the go.
To make ahead: simply prepare the nuggets as instructed in the recipe, but do not bake them. Instead, place them on a baking sheet lined with parchment paper and freeze until solid. Once completely frozen, transfer them to an airtight container or freezer-safe bag and store in the freezer for up to three months.
To store: if you have leftovers, let them cool completely before placing them in an airtight container in the fridge. They will keep for up to three days.
To reheat: there are several ways you can reheat these nuggets depending on your preference. To keep them crispy, heat them up in the oven at 375°F until warm and crispy again (about 10-12 minutes). If you’re in a hurry you can also reheat them quickly in the microwave but be warned they may lose some crispiness.
These nuggets are so delicious that they might not last long enough for storage! But it’s always good to have some extra on hand for when you need them – whether it’s as a quick snack or a mealtime solution.
Tips for Perfect Results
Now that you’ve got all the ingredients for your gluten-free, dairy-free chicken and veggie nuggets, it’s time to start cooking. To ensure that your nuggets come out perfectly every time, I have a few tips to share with you.
1. Use Ground Chicken
Ground chicken is perfect for making nuggets because it is leaner than other meats, making it a healthier option. It also cooks faster than diced chicken breast or thigh meat, which can help ensure that your nuggets cook evenly.
2. Don’t Overmix the Batter
When making the batter for your chicken and veggie nuggets, be careful not to overmix it. Overmixing can make the batter too dense, which can result in tough and chewy nuggets. Mix gently until just combined.
3. Use Almond Flour or a Gluten-Free Flour Blend
Regular flour contains gluten which can be tough on those who are intolerant or sensitive to it. It’s best to use almond flour or any gluten-free flour blend of your choice to keep your nuggets healthier and allergy-free.
4. Bake Instead of Fry
While fried chicken may be delicious, it’s not always the healthiest option. Why not try baking your chicken and veggie nuggets instead? Baking them will help you avoid added oils and fats while still giving you a crispy exterior and tender inside.
5. Experiment with Hidden Veggies
Mixing shredded carrots, zucchini or any other veggies into your ground chicken mixture will give you an extra boost of nutrients without sacrificing flavor. Your kids won’t even notice they’re eating their veggies!
6. Chill the Mixture Before Shaping
If your chicken and veggie mixture seems too soft or sticky to form into nugget shapes right away, put it in the fridge to chill for about 30 minutes before shaping them into small balls or any desired shapes.
7. Measure Ingredients Accurately
When making any recipe, it’s important to measure ingredients accurately. Even a tiny difference in ingredient measurements can affect the outcome of your final product.
8. Use an Instant-Read Thermometer
To ensure that your chicken is cooked through and safe to eat, use an instant-read thermometer to check the internal temperature. Chicken should be cooked to 165°F for optimal safety.
By following these tips, you’ll become a pro at making gluten-free, dairy-free chicken and veggie nuggets in no time. Happy cooking!
Bottom Line
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In conclusion, this gluten-free dairy-free chicken and veggie nuggets recipe is not only healthy but also incredibly delicious. With the right ingredients and preparation methods, you can enjoy a plate of crispy and tender nuggets without feeling guilty. Whether you have dietary restrictions or just want to eat better, these nuggets are perfect for any occasion.
Not only are these nuggets free of gluten and dairy, but they’re also packed with nutritious vegetables like zucchini and carrots. By making these nuggets at home instead of buying them pre-made, you have complete control over the ingredients and can adjust them to your preference.
So if you’re looking for an easy and satisfying alternative to traditional chicken nuggets, then look no further than this gluten-free dairy-free chicken and veggie nuggets recipe. Try it out today and elevate your taste buds while also taking care of your health.
Gluten Free Dairy Free Chicken & Veggie Nuggets Recipe
Ingredients
- 1 cup zucchini, finely grated
- 2 1/4 cups ground chicken
- 1 cup carrot, finely grated
- 1 large eggs or 1 large egg substitute
- 1 cup gluten & dairy free dried breadcrumbs or 1 cup crushed gluten & dairy free cereal
Instructions
- Preheat oven to 375 degrees F. Line a large baking tray.
- Remove excess liquid from the zucchini. Place zucchinim chicken, carrot, and egg in a large bowl. Season with salt and pepper. Mix until well combined.
- Place breadcrumbs on a large plate. Shape the mixture into nuggets and push into the breadcrumbs.
- Place on the prepared baking pan. Continue until no mixture remains
- Spray nuggets with oil.
- Cook for 15 to 20 minutes, turning the nuggets halfway during cooking or until golden and cooked through.
- Freezing Directions: Place cooked nuggets into a freezer bag. Remove as much air as possible, seal, label and freeze.
- To serve: Thaw. Heat through.
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