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Whether you’re a kid or kid at heart, it can be hard to get enough veggies into your diet. Sneaking them into nuggets, like these Broccoli Chicken Nuggets makes it just a little bit easier.
My toddler loves nuggets and hates all green veggies. I’ve resorted to tricking him into eating green things. One of the ways I do that is by making these Broccoli Chicken Nuggets. He gobbles them up and is completely oblivious that he’s eating anything healthy.
I used ganthoda powder in this recipe. It may be a new and unusual ingredient to you. It’s reminiscent of ground pepper but from the ginger family so it’s AIP. I found it on amazon but if you’re desperate for these nuggets and don’t have ganthoda powder, just leave it out.
- 1 tablespoon extra virgin olive oil (coconut oil, lard or avocado oil make good substitutes)
- 1 head broccoli (about 2 cups) chopped
- 1 cup onion (about 1 small) chopped
- 2 garlic cloves
- 1 pound ground chicken
- ½ cup non-fortified nutritional yeast
- 1 teaspoon salt
- 1 teaspoon ganthoda powder (optional)
- Preheat oven to 350 degrees F.
- Pour olive oil to a large baking sheet. Using your hand cover the entire sheet with the oil and then set aside.
- Add the broccoli, onion, and garlic to the blender. Then blend until completely combined and there are no longer chunks.
- Next add the broccoli mixture into a medium size bowl along with the chicken, nutritional yeast, salt and gathoda powder, if using.
- Using your hands mix the ingredients until completely combined.
- Form the nuggets by making balls then flattening them slightly and making an egg like shape. They should be about ½ to 1 inch thick. Whatever size you make them, they need to be the same so that they cook evenly. Place the nuggets onto the baking sheet.
- Place the baking sheet in the oven and cook for 15 minutes, flip then cook for an additional 15 minutes.
4 comments
What is the best way to store these little gems for later?? Frozen raw or frozen cooked??
Where do you find ganthoda? The only bags I can find on Amazon are HUGE! 500g. Penney’s doesn’t carry it either. Would ginger or turmeric be a good substitute?
For Janell, I found Ganthoda powder at a local (India) Indian market. It was in a small plastic sleeve. I’m fortunate to live near many ethnic markets to get the less common spices. Hope you are near some too.
I was so excited about these and had high hopes. I followed the recipe exactly. Just lined my pan with foil before oiling it. Mine came out nothing like the picture. They let out SO much liquid and were just a soggy pale mess. The texture was mushy/pasty and the flavor not great. I had to use a red onion, as it’s all I had, so maybe that impacted the flavor, but I can’t help but wonder if the amount of broccoli/onion is correct in the recipe…