I try to serve my kiddos a wide range of healthy produce and whole grains but sometimes I just need a little help getting that added nutrition into their diets. These nuggets did the trick!

Enough veggies to add some flavor and nutrients, enough chicken to be a chicken nugget. Here’s the breakdown.

First, throw in your veggies. This is an easy place to change it up. I used carrot, spinach, onion, corn, and garlic but you could easily swap for bell peppers, mushrooms… you name it.

Blend them up. Add your chicken and do the same. Careful not to over blend! They could end up gummy otherwise. Add the dry ingredients as a binder and then you’re ready for the coating.

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The coating is another place you can customize to suit your tastes. I used good old all purpose flour, just because, but you could easily use whole wheat, oat, cornmeal… sky is the limit! The key is the double dip: flour mixture, buttermilk, flour mixture. It gives a nice crunch to the nuggets!

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Then you bake. I like to flip them halfway through.

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That’s it! I like to make a batch on the weekends and freeze them for use during the week. Pop them in the microwave or toaster oven and serve with your dip of choice or even wrap some up in a tortilla. Hope you enjoy!

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