Go Back

Nutritious Chicken and Broccoli Nuggets for Baby

Healthy, homemade baby-led weaning nuggets packed with protein, iron, and hidden vegetables. Perfect for toddlers and freezer-friendly!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 15 nuggets
Course: Main Course, Snack
Cuisine: American, Kid-Friendly
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Nugget Mixture
  • 1 lb Ground Chicken Thigh meat preferred for moisture
  • 1 cup Broccoli Florets Steamed and very finely minced
  • 1/2 cup Panko Breadcrumbs Or standard/gluten-free breadcrumbs
  • 1/4 cup Parmesan Cheese Finely grated
  • 1 large Egg
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 2 tablespoons Olive Oil For pan frying

Equipment

  • Large skillet
  • Mixing bowl

Method
 

  1. Steam broccoli florets until tender (about 4-5 minutes). Allow to cool, thoroughly squeeze out any excess water, and mince very finely.
  2. In a large mixing bowl, combine the ground chicken, minced broccoli, breadcrumbs, Parmesan cheese, egg, garlic powder, and onion powder.
  3. Gently mix the ingredients together using your hands or a spatula until just combined. Do not overmix.
  4. Dampen your hands lightly with water. Scoop about 1 tablespoon of the mixture and form into a small, 1/2-inch thick round patty or log shape.
  5. Heat olive oil in a large skillet over medium heat.
  6. Cook the nuggets in batches, avoiding overcrowding. Cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.
  7. Transfer to a paper towel-lined plate. Allow to cool completely before serving to your baby.

Notes

To freeze: Flash freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in the oven or air fryer from frozen.