Baked Chicken Bacon Ranch Nuggets
Baked Chicken Bacon Ranch Nuggets are full of high-protein chicken, smokey bacon, and ranch seasonings. The ultimate meal prep must for this weekend!
Meal Prep Must:
Baked Chicken Ranch Nuggets are a great high-protein lunch for the whole family. They’re a great meal prep item, as it takes only 10 minutes to toss them together. With just a few ingredients you’ll have a batch of homemade “nuggets” that will be perfect for on-the-go lunches. We’ve packed these nuggets for our in-the-car-lunches and it’s proven to be an easy lunch and one that’s full of protein and good flavor!
Made for dipping:
Baked Chicken Bacon Ranch Nuggets are the perfect dipping “nugget” for homemade ranch dressing. Don’t forget to grab the recipe for the homemade ranch…just two ingredients and some seasonings! In the chicken nuggets I add some of the same seasonings as I do for my Homemade Ranch. Dill weed, sea salt and onion powder make the chicken nugget taste amazing and have a little bit of that “ranch” taste. Dipping the nugget in the homemade ranch enhances the seasonings and it becomes a damn good meal!
Bacon you say?
Bacon added to a chicken nugget you ask? Yes, absolutely! The small bacon crumbles in these Baked Chicken Bacon Ranch Nuggets add so much to the taste. From the first bite to the last bite, you get that little bit of smokiness from the bacon crumbles. And it mixes so well with the ranch seasonings! Everything about these little nuggets is pretty much perfection, if I do say so myself. If you’re keeping to a Whole30, just make sure to read the labels of the bacon carefully, I personally like to use Applegate bacon (not sponsored, just being honest) as there isn’t added sugar or nitrates. Your choice on whether you need to stick to the Whole30 version or just a clean eating version for these Baked Chicken Bacon Ranch Nuggets.
- 1 lb ground chicken
- 1 medium zucchini, grated
- 4-5 strips bacon, cooked and crumbled
-
1/2
tsp
sea salt
-
1
tsp
onion powder
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1
tsp
dill weed
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
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In a medium bowl combine the ground chicken, grated zucchini, crumbled bacon, and spices. Using a large spoon or your hands, mix ingredients together.
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Using a scoop or your hands, scoop out a golf ball size amount of mixture and roll into a ball. Place on the parchment covered baking sheet and using the palm of your hand, flatten to a disc shape. Continue making “nuggets” until all mixture is gone.
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Bake in the oven for 20-25 minutes or until lightly golden brown on the bottom and cooked through.
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Remove from oven. Let cool slightly before serving.
Store leftovers in a glass container in the fridge for up to 5 days.
PIN NOW TO MAKE LATER –>
MORE QUICK & EASY MEALS:
Healthy Meatballs in Marinara Sauce
I LOVE the addition of zucchini in these! What a great idea to keep the nuggets moist AND sneak in some veggies. Great idea, Ana!
Thanks Chelsea! Love sneaking veggies into as many meals as I can!