Hidden Broccoli Chicken Nuggets

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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.

3.0 from 1 reviews
Broccoli Chicken Nuggets
Prep time
Cook time
Total time
Serves: 18
  1. Preheat oven to 350 degrees F.
  2. Pour olive oil to a large baking sheet. Using your hand cover the entire sheet with the oil and then set aside.
  3. Add the broccoli, onion, and garlic to the blender. Then blend until completely combined and there are no longer chunks.
  4. Next add the broccoli mixture into a medium size bowl along with the chicken, nutritional yeast, salt and gathoda powder, if using.
  5. Using your hands mix the ingredients until completely combined.
  6. 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.
  7. Place the baking sheet in the oven and cook for 15 minutes, flip then cook for an additional 15 minutes.


About Beth Chen

Beth is mama to a beautiful boy, a self-taught cook and photographer. After becoming ill, Beth found the AIP diet and used it to help find stability in her health. She’s turned her passion for food, photography and healthy living into a blog called bonaippetit.com. The purpose behind the blog was to make switching to the AIP lifestyle less intimidating and more delicious. Just because you have food restrictions, doesn’t mean that your food needs to taste like it. Besides the kitchen, her favorite place is her backyard where she chases her kiddo and is attempting to turn her black thumb green. Beth lives in San Diego with her husband and son.


  • Heidi says

    What is the best way to store these little gems for later?? Frozen raw or frozen cooked??

  • Janell Doiron says

    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?

    • Ellen says

      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.

  • Simone says

    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…

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