‘Boost Your Basic’ Chicken Nuggets

  • Yield : 18-20 nuggets
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Boost your basic‘ chicken nuggets

Super simple homemade chicken nuggets packed full of veggies have to be a win win chicken dinner. You win because you’ve served up a super simple, nutritious meal for your kids packed full of nutrients they need and your kids win because they’ve eaten something super yummy. Not that it’s a competition of course.

Basic Boosts
Adding a variety of vegetables and herbs including zucchini, carrot, spinach takes your basic chicken nuggets to a whole new nutritious level. Quinoa flakes provide a nutrient rich, gluten free alternative to breadcrumbs, they’re high in fibre, low GI and provide all the essential amino acids. And if you have any almond meal handy try using it to coat the nuggets adding some vitamin E, calcium, iron, heart healthy monounsaturated fatty acids and more fibre.

Nutrition Note: Quality ingredients including 100% lean chicken, fresh seasonal vegetables, quinoa and nuts without any ‘filler’ ingredients make these homemade chicken nuggets truly delicious. Make a bulk batch and have them on hand in the freezer, they’re something you’ll feel good about feeding to your family.

3 more ways with quinoa flakes

  1. Combine with oats to make porridge, homemade muesli or crumble topping
  2. Substitute or combine breadcrumbs with quinoa flakes as a binder or crumb for rissoles, burgers and meatballs
  3. Add texture, flavour and nutrients when including quinoa flakes in baking recipes.


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  • 500g lean chicken mince
  • 1 zucchini, grated and squeezed to remove excess liquid
  • 1 small carrot, grated
  • ½ cup baby spinach leaves, finely chopped
  • ½ tsp thyme leaves
  • 1 cup quinoa flakes (or breadcrumbs)
  • 1 egg
  • ½ cup parmesan cheese
  • ¼ cup almond meal or quinoa flakes (breadcrumbs)


Step 1

Preheat the oven to 180°C and line a baking tray with baking paper. -

Step 2

Place the chicken, zucchini, carrot, thyme, half the quinoa flakes and egg in a large bowl and mix to combine. -

Step 3

Place the remaining quinoa flakes, parmesan cheese and almond meal in a shallow bowl and stir to combine. -

Step 4

Roll the nuggets in the quinoa flake mixture and place on a baking tray lined with baking paper. Bake the nuggets for 15-20 minutes, turning halfway, or until golden and cooked through. -

Step 5

Storage: keep leftover cooked chicken nuggets in the fridge for 1-2 days or in the freezer for 1-2 months. Uncooked chicken nuggets can be stored in the freezer for 1-2 months. -

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Recipe Comments

  1. posted by Amy on June 19, 2015

    Hi, I just wanted to check the recipe has quinoa flakes in it twice but in the method it talks about pitting half in the nugget mixture. I just wanted to check do I put 1/2 cup in or more?

  2. posted by Lashaye on August 2, 2015

    Will these still work without the parmesan? My little one doesn’t tolerate dairy

  3. posted by Jane on September 13, 2015

    So happy my 9MO gobbled these down after not really eating for 2 days (sick), hubby said they were the tastiest nuggets he had ever eaten too. Thanks for great recipes ideas but mostly for inspiration to cook something healthy, tasty & that my family can enjoy together!

  4. posted by Amanda Lucas-Frith on November 5, 2015

    I actually found these quite dry and my 11-month old could barely chew them. What age group are these recommended for…? She went OK on the zucchini nuggets, but these weren’t as successful.

  5. posted by Andrea on December 21, 2015

    Can you pan fry these?

    • posted by Allie on December 21, 2015

      Yes that should be fine 🙂 let us know how you go. Ax

  6. posted by Johanna on January 19, 2016

    Absolutely delicious. My 7.5month old loved them as did the rest of the family. We used bread crumbs rather than quinoa flakes and they were lovely, flavorsome and tender. Will make sure I always have a batch of these on hand.
    Thank you so much for this wonderful website.

  7. posted by Lorraine Weis on February 28, 2016

    Hi, thanks so much for introducing us to such healthy meals for toddlers. We really appreciate your receipes.

    In this recipe, however, you mention in the ingredients – spinach but it is not included in the method. I have added this with the carrot and zucchini. I think this is correct.

    We really love these but use a guacamole sauce and it is delicious. Thanks again, Lorraine

  8. posted by Cat on March 28, 2016

    Made these according to the recipe, then pan fryed them to re heat. Mr 17 months loves them!

  9. posted by Sophie on May 9, 2016

    Just made these for the first time, and they are a big hit (with my husband and I, haven’t tried them on the baby yet!)
    I used half breadcrumbs and half dessicated coconut (with no coating as I popped them in a soup) and the coconut flavour matched so well with the chicken.

  10. posted by Anna on July 31, 2016

    Do you add any seasoning/salt? Thank you


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