School Lunchbox
Baked Chicken Carrot Nuggets, Fuss-Free Healthy School Lunch
Prep
25 min
Cook
40 min
Servings
4
Level
Easy
These baked chicken carrot nuggets are the perfect solution for a healthy school lunch without the morning hassle, since they can be prepped the night before and just reheated. The texture is soft on the inside with a slight crispiness on the outside, and the savory chicken flavor pairs perfectly with the natural sweetness of carrots, making kids happily eat their veggies without complaint. They're baked instead of fried, so they're lighter on the stomach and use minimal oil.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams ground chicken
- 1 medium-sized, finely grated carrot
- 2 slices, torn into pieces white bread
- 50 ml plain milk
- 1 chicken egg
- 2 cloves, minced garlic
- 1/4 piece, finely chopped onion
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 1/4 tsp ground pepper
- 1 tsp chicken bouillon powder
- 2 tbsp cornstarch
- 100 grams, for coating bread crumbs
- 2 tbsp, for brushing vegetable oil
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👩🍳 Instructions
- 1 Soak the torn white bread in the milk for 3-5 minutes until soft and it has absorbed the milk, then set aside.
- 2 In a large bowl, combine the ground chicken, grated carrot, the milk-soaked bread, egg, minced garlic, and chopped onion.
- 3 Add the salt, sugar, pepper, bouillon powder, and cornstarch. Mix by hand or with a spatula until all the ingredients are fully combined and the mixture is slightly sticky.
- 4 Prepare a square or rectangular baking pan (about 18x18 cm) lined with plastic wrap or lightly greased with oil.
- 5 Pour the mixture into the pan, then flatten and smooth the surface with a spatula or a spoon dampened with water so it doesn't stick.
- 6 Steam the mixture for 20-25 minutes over medium heat until cooked through (test with a skewer—if it comes out clean, it's done). Remove and let cool completely; ideally, refrigerate for 1 hour so it's easier to slice.
- 7 Once cooled and firm, remove from the pan and cut into pieces as desired (sticks, squares, or use fun character-shaped cutters).
- 8 Dip each piece into beaten egg, then roll in bread crumbs until evenly coated on all sides.
- 9 Preheat the oven to 400°F (200°C) for 10 minutes. Arrange the nuggets on a baking sheet lined with parchment paper, and lightly brush the surface with vegetable oil using a pastry brush.
- 10 Bake for 15-20 minutes, or until the surface turns golden and crispy, flipping once halfway through to ensure even cooking.
- 11 Remove from the oven and let cool slightly before packing into a lunch box. The nuggets are ready for kids to enjoy at school.
💡 Tips
• You can make a large batch (double the recipe) and store the uncooked, breaded nuggets in the freezer—just bake them straight from frozen when needed, no thawing required.
• For kids who are picky about vegetables, try adding finely chopped broccoli or spinach into the mixture without changing the dominant chicken flavor.
• If you don't have an oven, the nuggets can still be pan-fried with a little oil in a nonstick skillet until both sides are golden brown.
• Make sure the mixture is completely cooled and firm before slicing so the pieces hold their shape neatly and don't fall apart when coated with bread crumbs.
📊 Nutrition Facts / serving
195
Calories (kcal)
14 g
Protein
8 g
Fat
16 g
Carbs
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