How to Make Crispy Oven-Baked Zucchini & Chicken Nuggets
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
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Pulse chicken and zucchini in a food processor until finely chopped and combined.
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Shape mixture into bite-sized nuggets.
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Whisk egg in a shallow bowl. Mix panko, parmesan, paprika, garlic powder, salt, and pepper in another bowl.
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Dip each nugget in egg, then roll in breadcrumb mixture. Place on baking sheet and spray with oil.
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Bake for 14-16 minutes, flipping halfway, until crispy and cooked through.
Pro Tips for Perfect Crispy Oven-Baked Zucchini & Chicken Nuggets
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of boneless, skinless chicken breast, cut into chunks, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Crispy Oven-Baked Zucchini & Chicken Nuggets?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Crispy Oven-Baked Zucchini & Chicken Nuggets?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for boneless, skinless chicken breast, cut into chunks?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.