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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.
- 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.