Home » Recipes » Dinner » Veggie-Loaded Chicken Bites
by Taesha Butler on Aug 29, 2019 (updated Jun 30, 2023)
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5 from 62 votes
These Veggie-Loaded Chicken Bites aren’t just easy to make, but they are super delicious and a healthy addition to dinner! Done in about 30 minutes, they are family-friendly, gluten free, Paleo and Whole30.
Return to routine
I think we are all getting back into the swing of life. Summer is coming to an end and the season of fall not only brings the return of school, but the return of routine and schedules to many!
My husband said it best last week, as our entire family flopped onto the couch on Friday evening, whipped from the week.
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“We have a return-to-routine hangover,” he said, sprawled out next to me (and the dog). Our daughter had pretty much face planted into the pillows at the far end of the couch and I was sandwiched between everyone…wondering if I truly had to get up and make dinner.
We had just finished our first week back-to-school (for my husband and daughter) and we were feeling the hustle and bustle…hard. As tempting as it was in our exhaustion to order a pizza or make PB sandwiches for dinner (which, both by the way, have their time and their place), I peeled myself off the couch, determined to make an easy, veggie-loaded dinner for us.
Chicken bites
Upon opening my fridge, I saw the makings for these veggie-loaded chicken bites staring back at me. I had made the earlier in the week and they were a hit. Such a hit, in fact, that the leftovers had doubled as lunchbox fillings for them the next day!
And since these veggie-loaded chicken bites are full of vegetables, I felt good that a healthy dinner could come together without me having to fill my sink with dishes (that I didn’t want to do) or stressing myself out.
These puppies were thrown together in a few minutes and cooked to perfection while I got some fruit and a quick salad together to finish off the meal. Easy peasy, super healthy, and family-approved…just how I like it!
Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!
Suggested adaptions for making veggie-loaded chicken bites
- Make them with ground turkey instead! Both are very interchangeable with one another in recipes!
- Use more of one veggie and less (or none) of another! Modify this recipe to fit your family’s personal taste preferences or to use what you have on hand! If your crew doesn’t like spinach, skip it and add a little more zucchini or carrot.
- Bake them instead. Pop them into a 400℉ oven for 20ish minutes (or until cooked through).
- Make them into burgers!
Other veggie-loaded recipes you will love…
- Glorious Green Veggie Chicken Burgers
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5 from 62 votes
Veggie-Loaded Chicken Bites
Yield: 18 bites
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Cuisine: American
Course: Main Course
Author: Taesha Butler
These Veggie-Loaded Chicken Bites aren't just easy to make, but they are super delicious and a healthy start to dinner! Family-friendly, gluten free, Paleo and Whole30
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Ingredients
- 1 pound ground chicken
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup finely chopped spinach, loosely packed
- 1/4 cup minced onion
- 1/2 tbsp Italian seasoning
- 3/4 tsp sea salt
- 1/2 tsp garlic powder
- black pepper to taste
- 1/4 tsp paprika
- oil for cooking
Instructions
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.
Form into bites and set aside
Heat oil in a large skillet over medium heat.
Cook bites until a golden-brown crust starts to form and chicken is cooked through, 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
Notes
- No chicken? Make them with ground turkey instead!
- Use more of one veggie and less (or none) of another!
- You can bake these chicken bites
- Or turn them into burgers – so good!
Calories: 42kcal, Carbohydrates: 1g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 22mg, Sodium: 118mg, Potassium: 180mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1296IU, Vitamin C: 2mg, Calcium: 8mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.
Dairy-Free Dinner Gluten-Free Meal Prep Paleo Whole30 carrot zucchini
originally published on Aug 29, 2019 (last updated Jun 30, 2023)
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Comments
96 comments on “Veggie-Loaded Chicken Bites”
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Ben —Reply
Made these for dinner tonight and I don’t know who loved them more…my partner or my toddler!Taesha —Reply
Yes!!! That is always a win!
Valerie —Reply
So happy with this recipe! My 1 year old doesn’t love eating plain veggies yet, so trying to add them into recipes as much as I can. I even used frozen chopped spinach and frozen zucchini noodles (chopped further after thawing) that I rung all the excess water with a cheese cloth. It cut down so much time for prep. I also rolled half of them in plain breadcrumbs to get even more of a chicken nugget feel. Baked them all in the oven as per your adaptations part of your post and they turned out so delicious!Taesha Butler —Reply
I’m so happy to har that, Valerie! Love that you added breading! I bet that was a delicious touch
Ashley —Reply
How long would you bake these and at what temperature?
Taesha Butler —Reply
Hi Ashley, I haven’t baked these myself but I would say 400F for about 15 minutes or until the internal temperature of the nuggets is 165F
IMS —Reply
This was a hit with the kids and adults! I will definitely be batch cooking these for the freezer. Thank you as always!Kristin —Reply
Just made a double batch for our lunches for the week! Was wondering what kind of dipping sauce you serve with them?
Taesha —Reply
I like them with ranch or a sugar-free ketchup! I bet a honey mustard dip would go really well with these as well!
Bonni Galley —Reply
10out of 10!Taesha —Reply
See AlsoLonghorn Parmesan Crusted Chicken ( Video) - ChefjarHoney Butter Garlic Chicken Recipe - Butter Your BiscuitEggplant Pizza Recipe (30 Minutes!) - WholesomeYum3 Ingredient Homemade Mango Ice Cream Recipe – Easy!Yay! I’m so glad you loved them!
KateP —Reply
Have you tried these in the oven instead of frying? (I’m less concerned over cook time, more looking to reduce my cook efforts)
Taesha —Reply
Yes! I actually included how to in the suggested adaptations part of the post
KateP —Reply
I see it now! Thanks! New to your site – tried your pumpkin soufflé this week and it is excellent!
Annemarie Revell —Reply
Do you think these would freeze well? Looking to make them for when I’m away so husband has an easy dinner to thaw out.
Taesha —Reply
Yes, but I would cook them first and then freeze.
Annemarie —Reply
that’s that I was thinking. Thanks!
Anna —Reply
Do you think these would work with tofu? They look so tasty!
Taesha —Reply
Hmmmm. I haven’t cooked with tofu in so long that I am not sure. Though I am wondering about maybe smashed chickpeas! Now you have me dreaming up a vegetarian version!
Carla Gagniere —Reply
Late for the game, but I think I won it. Made these nuggets today, and they are easy to make and super tasty. My toddler who loves chicken had stopped self hand eating it for a while now, and that’s the main reason I tried this recipe. She loved it and she ate chicken again and most importantly veggie loaded. Love it! Thanks for all your recipes.Taesha —Reply
I am so glad to hear they were a hit, Carla!
Caitlin —Reply
What do you think about making these in the air-fryer? I’ve made them for my 11 month old twice (she loves them!) once on the stove and once in the oven. But my husband just got my an air fryer for my birthday. Would they work in there? Do you have any idea about cooking time/temp? Thank you!
Taesha —Reply
An interesting idea! I haven’t tried them in an air fryer and truthfully don’t have an air fryer, so I am not helpful in guiding you in how adapt this recipe for one. If you give it a go, let us know how it goes.
AC —Reply
these were great. made with ground turkey and added some leftover quinoa, because i realized i had way too many veggies (and was too lazy to store the extras). really tasty and flexible. will make again!Taesha —Reply
I’m so glad you enjoyed these! Love the addition of quinoa!
Rafaela Hirsch —Reply
These were delixiouaI want to try baking them, would you add oil to the mixed ingredients if baking? If so which oil and how much?
Thank you!Rafaela Hirsch —Reply
*delicious!!
Taesha —Reply
I wouldn’t, but I would line the baking sheet with parchment paper or grease it with a little oil to prevent them from sticking! So glad you enjoyed them!
Helena —Reply
Every dinner needs a starter like this. Delicious, healthy and easily a hit at any table – perfect if you ask me!Meifenwei —Reply
Deliciousss!!!both my kids eat this without complain!!thanks for the great recipe. Definitely will make thiz again and again
Taesha —Reply
I am so glad you enjoyed these! And finding a veggie-loaded recipe that is kid-approved always feels like such a success!
Allison —Reply
These were a hit with my 1 year old and husband both. Thus is a recipe I will be making again and again. Thank you so much!
Taesha —Reply
I am so glad!!
Allason —Reply
So excited to try making these for my littles! Ive always been so nervous when it come to frying with oil. Any tips? Also, what type of oil do you recommend? 🙂
Taesha Butler —Reply
Hi Allason! You only use a little oil to cook these in, so its pretty simple! Just a thin layer on the bottom of the pan and let it heat up before adding the nuggets! I like avocado oil, since it has a great flavor and high smoke point.
Sandra —Reply
Made these & they were a hit! My 3 year old LOVED them! But if I did want to freeze, how long do you think they’d be good in the freezer for?Taesha Butler —Reply
I’d say they would be good for a month or two in the freezer after being cooked.
Nicole —Reply
These were AMAZING! Both kids and husband loved them. I baked them and added to a simple marinara sauce for Sunday dinner and I just made a double batch to freeze and keep on hand for kids lunches. Simple, healthy, delicious! Thank you!Taesha Butler —Reply
I am so glad you enjoyed these, Nicole!
Natalie —Reply
10 out of 10! So juicy and easy. I baked them, toddler and mom approved 🙂Taesha Butler —Reply
Wooohooo! So glad to hear that, Natalie! Thanks for taking the time to leave a review!
Diane Miller —Reply
Fabulous! Most definitely will be making again. I added some mushrooms as well. 😘Taesha Butler —Reply
Yum! Good call! I love mushrooms with ground meat. And so glad you enjoyed them!
Cicely —Reply
Can you freeze them after you cook them?
Taesha Butler —Reply
Sure! I’d freeze them on a cookie sheet after cooking. This will help them from freezing together. Once frozen, place them in a container and reheat as needed!
AC —Reply
Great recipe! Made exactly per recipe just with turkey. The meatballs were more delicious than when made with bread and egg. I made tomato based meatball soup with chickpeas and potatoes. The meatballs instead of baking they were poached in boiling water on stovetop. The flavor of these meatballs made all the difference. Thank you so much for posting this. These will be my go to meatballs a la Taesha.Taesha Butler —Reply
So glad you enjoyed them, AC!
Marisa —Reply
This recipe is so yummy! They are full of flavor and incredibly satisfying. I love that they aren’t full of fillers like some similar recipes, and you can really taste the chicken and vegetables. I highly recommend serving them with your favorite dip! In our house that is ranch.Taesha Butler —Reply
100% agree. I love how simple and delicious this recipe is. And ranch (or honey mustard) are my go to dips too!
Myka —Reply
Do you think you can make this with shredded chicken?
Taesha Butler —Reply
Hi Myka! I don’t think these would work with cooked shredded chicken since a lot of the binding into the nugget shape comes from the raw chicken cooking. If you are looking for a veggie-loaded recipe that uses cooked shredded chicken, my family loves this one. https://thenaturalnurturer.com/veggie-loaded-salsa-verde-chicken-enchiladas/
Picky Toddler Mom —Reply
Can these be coating in breadcrumbs or something to help hide the colourful veggies inside?
Picky toddler Mom here!
(And if I did use bread crumbs, at what point and how would I cover them?)
Taesha Butler —Reply
Hi! You can totally do that! After the bites are formed, you could dip them in a whisked egg and then roll them in them in breadcrumbs. Check out this recipe that uses cauliflower rice as a veggie and is covered in bread crumbs. https://thenaturalnurturer.com/cauliflower-chicken-nuggets/
Sharon —Reply
Could you use already cooked chicken instead of ground chicken for these?
Taesha Butler —Reply
I don’t think that would work, unfortunately. The meat binds together as it cooks and really helps to hold things together.
Sharon —Reply
No problem I’m definitely going to give these a try. 🙂 I’m always looking for healthy recipes. How would you suggest freezing them?
Taesha Butler —Reply
I’d cook them up first and then freeze them in a single layer on a baking sheet or plate. This will prevent them from sticking together. Once frozen, you can transfer them to a bag or container.
constance restaino —Reply
Delish! What a fun recipe! Was looking for something simple for dinner tonight. A healthy pickin’.
Added a 1/2 cup grated parmesan to the recipe.
Made a simple honey mustard sauce to accompany, equal parts plain greek yogurt, dijon mustard and honey.
Thanks for another healthy recipe Taesha!Taesha Butler —Reply
Love the addition of the cheese! So glad it was a a hit, Constance!
Jessica —Reply
These chicken bites are the best! I make a triple batch and freeze portions and they hold up beautifully. This recipe is in our regular rotation!
Taesha Butler —Reply
I love to make a double or triple batch of these too! They are so freezer friendly and great thing to grab for a quick meal. I’m glad you enjoy them as much as we do, Jessica!
Sara —Reply
The whole fam loved these! Toddler approved! Pan cooking took a little longer than I wanted, so will definitely try in the oven next time. Thank you for the recipe!Taesha Butler —Reply
So glad you enjoyed them, Sara! Do you have an air fryer? I’ve been thinking about making these in mine!
Kristin —Reply
I am so floored and happily surprised by this blog. I’ve made 2 muffin recipes and the above recipe so far and I’m in love.
Thank you so much for sharing. It is one of the few blogs where every recipe turns out just like the photo when I make it.
Being pregnant i found myself craving food with additional nutrition because I feel like I’m always hungry. These recipes leave me fuller longer with all of the veggies packed in every bite.
I had these bites with a side of spring mix and tomatoes but when I eat the other portion I made I will add a mashed sweet potato on the side as well:)Taesha Butler —Reply
What a wonderful compliment, Kristin! I am so delighted that you are enjoying the recipes! Thank you for taking the time to share.
Darlene —Reply
My daughter made these for my 14 month old granddaughter. I grab the recipe and made them myself this past weekend and they are phenomenal.Taesha Butler —Reply
I’m so glad they are a hit with the entire family, Darlene! Thanks for taking the time to share.
Hannah S —Reply
These are delicious and so easy. I make these once a week for my family!Taesha Butler —Reply
That is so awesome, Hannah! I’m delighted these have become a family staple and I so appreciate you taking the time to leave a review.
Alyse —Reply
How long and at what temperature should these be baked at if we didn’t want to fry them?
Taesha Butler —Reply
I would do 400℉. Bake for 15-16 minutes or until cooked through, flipping nuggets at the 10 minute mark.
Liz F —Reply
Really tasty recipe and super easy, can be for whole family.Taesha Butler —Reply
So glad these were enjoyed by all!
Lindsay Malon —Reply
Can these be served at room temperature
Taesha Butler —Reply
For food safety reasons, I always serve these warmed up and then pop leftovers into the fridge.
Monica Tadros Jones —Reply
Amazing and toddler approved!Taesha Butler —Reply
Toddler approved is always SUCH a win, in my book! Thanks for sharing, Monica!
Ana —Reply
Would an egg need to be added for baking these?
Taesha Butler —Reply
I think it would be helpful for ensuring they hold together well
Emily —Reply
These are amazing! I made them for my 8 month old to get her some more veggies but my husband and I loved them just as much as she did. We will definitely be added to our dinner rotation. Perfect for meal prepping too!Taesha Butler —Reply
I’m so happy to hear that this was a veggie-loaded winner for the whole house, Emily! Thanks for taking the time to leave a review!
Megan Franklin —Reply
Very yummy, except added egg to my mix and baked them!Taesha Butler —Reply
Love those little tweaks! So glad they were a tasty success, Megan!
Alexa —Reply
These were a hit with my 11 month old and his daycare even said they smelled so good and wanted the recipe! Thank you so much for making such great recipes!Taesha Butler —Reply
Aw I love that! Thanks for sharing the love and the recipe, Alexa!
Codi —Reply
I would love to make these for my 1.5 year old! Any tips on keeping them moist during baking and can I freeze these after cooking?Taesha Butler —Reply
Hi Codi! If baking, I’d consider adding some breadcrumbs to help keep the chicken from drying out. The breadcrumbs help to lock in the moisture from the meat and veggies. After cooking, I’d freeze in a single layer on a baking sheet or plate. This step will help them from freezing to each other. Once frozen, transfer to a freezer safe container.
Olfat —Reply
I made these chicken bites today for my toddler. He devoured 5 pieces and asked for more. I had to add a tablespoon if breadcrumbs to the mixture, it was a bit wet.
Taesha Butler —Reply
So glad these were such a hit, Olfat! And thanks for the note about adding the breadcrumbs! I ground chicken can vary on moisture level based on processor and fat content, s the added breadcrumbs is a helpful tip for others!
Matt Grant —Reply
Excellent recipe! Our picky eater child LOVES these.For more ease…instead of pan frying then I spread the mixture out over a sheet pan. Bake it at 400 for 10 minutes, and then cut them into bite size pieces.
Taesha Butler —Reply
Oh, that is a fun way to cook them, Matt! I’ve hear of sheet pan pancakes but never thought to do that trick with these! Thanks for the tip!
Carly —Reply
I’ve made these several times for my toddler! Such a great recipe! I bake them and freeze the rest for easy lunch or dinner in a pinch.Taesha Butler —Reply
I am so glad to hear that, Carly! Thanks for taking the time to leave a review!
Laura —Reply
Delicious!!
15mins in the air fryer at 200 degrees. Flip half way.Perfect for adults and toddlers!
Taesha Butler —Reply
So glad you all loved these, Laura! And thanks for haring how you made them in the air fryer! I’m sure other readers will appreciate knowing.
