Chicken Nuggets (with Broccoli or Spinach or Sweet Potato or Beet)

Serving Size: 4
Prep Time:
Total Time:

I don't know any kid who doesn't like chicken nuggets. Just don't tell them what's hidden inside!


  • 1 cup whole-wheat, white or panko (Japanese) breadcrumbs
  • non-stick cooking spray
  • 0.5 tsp salt
  • 1 Pound boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
  • 1 large egg, lightly beaten
  • 1 cup broccoli or spinach or sweet potato or beet puree
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 1 Tbsp grated parmesan cheese
  • 0.5 cup flaxseed meal
  • 1 Tbsp olive oil


  1. In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil, and mix well with your fingers.
  2. In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
  3. Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
  4. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut into a piece to check that it's cooked through.) Serve warm.

Recipe courtesy of Jessica Seinfeld's Deceptively Delicious.
Photo courtesy of Lisa Hubbard.