Baked Veggie-Loaded Chicken Bites
These high-protein, gluten-free, and kid-friendly chicken bites are packed with vegetables for a nutritious meal or snack. Perfect for meal prep, they’re baked instead of fried, making them a healthy, low-carb option for the whole family.
- Suitable for diets:
- Dairy-Free
- Gluten Free
- High-Protein
- Low-Carb
Why Diabetes Friendly?
- High in Protein: Helps stabilize blood sugar by slowing digestion.
- Low in Carbs: No breadcrumbs or fillers, making it a great low-carb option.
- Veggie-Packed: Carrots, zucchini, and spinach provide fibre and essential nutrients.
- Baked, Not Fried: Reduces unhealthy fats while keeping the bites moist.
- No Added Sugars: A naturally healthy, blood sugar-friendly option.
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Equipment
- Baking sheet
- Large mixing bowl
- Grater
Ingredients
- ground chicken 1 lb
- zucchini (finely grated and excess moisture squeezed out) ½ cup
- carrot (finely grated) ½ cup
- green onion (finely diced) ¼ cup
- spinach (finely chopped) ¼ cup
- egg (large) 1
- garlic powder 1 tsp
- onion powder ½ tsp
- smoked paprika ½ tsp
- salt ½ tsp
- pepper ¼ tsp
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Cooking Tips
- Squeeze Out Zucchini Well: Too much moisture can make the mixture too wet to hold together.
- Don’t Overmix: Mix just until combined to keep the bites tender.
- Use a Cookie Scoop: Helps create evenly sized bites for even cooking.
- Check Internal Temperature: Cook to 165°F (74°C) for food safety.
- Customize with Herbs: Add fresh parsley or cilantro for extra flavour.
- Make it Dairy-Free & Whole30: Use dairy-free dips like guacamole or tahini sauce instead of yogurt-based options.
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Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine ground chicken, grated zucchini, grated carrot, green onion, and spinach.1 lb ground chicken, ½ cup zucchini, ½ cup carrot, ¼ cup green onion, ¼ cup spinach
- Add egg, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until everything is evenly incorporated.1 egg, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp pepper
- Scoop out about 1.5 tbsp of the mixture and roll into small balls or flatten slightly for patties. Place them on the prepared baking sheet, spacing them slightly apart.
- Bake for 18-22 minutes, flipping halfway, until golden brown and cooked through (165°F internal temperature).
- Enjoy warm with a dip like Greek yogurt ranch, hummus, or tahini sauce. Store leftovers in the fridge for up to 4 days or freeze for later.
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FAQ
- Can I make these without egg?
Yes! You can use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) or omit it for a slightly firmer texture. - Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well and has a similar cooking time. - Can I air fry these instead of baking?
Yes! Air fry at 375°F for 12-15 minutes, flipping halfway through. - How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven or air fryer for best texture. - What dips go well with these bites?
Try Greek yogurt ranch, hummus, tzatziki, guacamole, or a spicy aioli.
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Nutrition
Per serving
Calories: 193.9kcal
Carbohydrates: 3.6g
Fiber: 1g
Sugar: 1.4g
Fat: 10.4g
Saturated Fat: 3g
Trans Fat: 0.1g
Protein: 21.9g
Nutrition Facts
Baked Veggie-Loaded Chicken Bites
Serving Size
3 bites
Amount per Serving
Calories
193.9
% Daily Value*
Fat
10.4
g
16
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Cholesterol
138.4
mg
46
%
Sodium
389.9
mg
17
%
Potassium
745.3
mg
21
%
Carbohydrates
3.6
g
1
%
Fiber
1
g
4
%
Sugar
1.4
g
2
%
Protein
21.9
g
44
%
Vitamin C
5.5
mg
7
%
Vitamin D
0.2
µg
1
%
Calcium
29.9
mg
3
%
Iron
1.5
mg
8
%
Magnesium
34.1
mg
9
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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