I finally perfected my Toddler Chicken Nuggets with Hidden Broccoli, and they are crispy, kid-approved, and packed with nutrition. This healthy, baked, no added sugar chicken nuggets recipe sneaks in some steamed broccoli and ground flaxseed, so your little ones are getting fiber, vitamin C, and protein without even realizing it. Major win! Especially because they are 100% adult-approved too (Bridger & I can confirm).

I used organic ground chicken and almond flour (oat flour works too!) for a wholesome, nutrient-rich base. Then I tossed everything in an egg mixture, dredged in gluten-free panko breadcrumbs, lightly sprayed with avocado oil, and baked for about 15 minutes — toddler-approved, mom-approved, and freezer-friendly. Batch cook once and have easy meals ready for the week. So ideal.

Why Everyone Will Love These Toddler Chicken Nuggets

These healthy baked toddler chicken nuggets aren’t just tasty — they’re functional. Protein from chicken supports growing muscles, while broccoli adds fiber and vitamin C for digestion and immunity. Ground flaxseed provides a hidden nutrient boost with omega-3s, and using gluten-free, dairy-free ingredients with no added sugar ensures a clean, wholesome snack or meal.

Even picky eaters love these — the ‘hidden veggie’ factor is a total parent win. Plus, the baked method keeps them crispy without frying, making it a lighter, healthier option than traditional nuggets. Hayes loves them, and I love knowing we’re feeding him tasty, healthy eats.

And if there are any egg allergies, or you need a quick swap when you’re out of eggs, check out my post on The Best Egg Replacements for Baking & Cooking.

Freezer-Friendly & Easy for Busy Families

One of my favorite things about this recipe is how convenient it is. These nuggets freeze really well, so you can make a big batch and store them in an airtight container for up to 2 months. To reheat, just thaw overnight in the fridge and pop them back in the oven or toaster oven at 400°F for a few minutes. Crispy perfection every time.

Whether you’re feeding toddlers, school-aged kids, or even adults who still love a nostalgic nugget, this healthy chicken nugget recipe hits all the marks: toddler-approved, baked, no added sugar, and freezer-friendly. Crispy chicken nuggets with broccoli snuck inside — it’s a win for everyone. Tag me on IG when you make them and let me know what you and your littles think!

INGREDIENTS YOU’LL NEED:

• Organic ground chicken
• Broccoli florets
• Almond flour or oat flour
• Ground flaxseed
• Eggs
• Garlic powder
• Onion powder
• Sea salt (optional; skip for under age 1)
• Gluten-free panko breadcrumbs, or finely crushed Simple Mills crackers (or unsweetened cereal)
• Avocado or olive oil spray

HOW TO MAKE TODDLER CHICKEN NUGGETS WITH HIDDEN BROCCOLI (GLUTEN-FREE, DAIRY-FREE)

Preheat the oven to 400°F. Line a baking sheet with parchment or set a wire rack on top of a baking sheet for maximum crispiness.

Steam broccoli until soft (about 5 minutes), then finely chop.

In a large bowl, combine ground chicken, chopped broccoli, almond flour, flaxseed, 1 egg, garlic powder, onion powder, and salt (if using). Mix until well combined.

In a shallow bowl, whisk the remaining 2 eggs until smooth. Place the panko or crumb mixture in a separate shallow dish.

Scoop tablespoon-sized portions of the chicken mixture and shape into small nuggets or patties.

Working one at a time, dip each nugget lightly into the beaten eggs, then coat evenly in the panko/crumb mixture.

Arrange the nuggets on the prepared baking sheet or wire rack. Lightly spray with avocado or olive oil.

Bake for 15–17 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 165°F).

Optional: Serve with mashed avocado, dairy-free ranch, or unsweetened yogurt as a dip.

To Store & Reheat:

Let the nuggets cool completely before freezing to prevent excess moisture. Store in an airtight container or freezer-safe bag for up to 2 months.

To serve, thaw overnight in the fridge, then reheat in a toaster oven or oven at 400°F for about 5 minutes, until warmed through and crispy.

RECIPE SUBSTITUTIONS & QUESTIONS

If you need to swap ingredients, this recipe is flexible! You can use oat flour instead of almond flour, and any gluten-free panko or finely crushed crackers or unsweetened cereal works for the coating (just keep in mind any salt and/or dietary restrictions based on the kiddos you’re making these for). Skip the salt if making for any littles under age 1.

Eggs can be swapped using my Best Egg Replacements for Baking & Cooking guide if needed. You can also try other mild seasonings to suit your toddler’s taste — garlic and onion powders are optional. These swaps keep the nuggets healthy, baked, and kid-approved while still sneaking in hidden veggies.

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Can these toddler chicken nuggets be made egg-free?

Yes! I’ve only made them as-is, but can try swapping eggs using alternatives from my Best Egg Replacements for Baking & Cooking blog post. Swapping out eggs for flax eggs, for example, keeps the nuggets tender and kid-approved while maintaining the same healthy, baked, no added sugar profile.

Can I use other vegetables instead of broccoli?

Definitely! You can finely chop mild veggies like cauliflower, zucchini, or carrots to sneak into the nuggets. Just steam them first to soften, then mix with the chicken and other ingredients — perfect for keeping these nuggets hidden veggie-friendly and toddler-approved.

More Healthy Toddler Recipes You’ll Love:

• Italian Meatballs in Homemade Marinara
• Healthy Toddler Zucchini Muffins (No Added Sugar)
• Smash Cake (Gluten-Free, Dairy-Free, Refined Sugar-Free)
• Mini Banana Waffles for Toddlers (Gluten-Free, Dairy-Free, No Added Sugar)

Click here to watch the reel I made of this recipe 🙂