Toddler Chicken Nuggets with Hidden Broccoli (Gluten-Free, Dairy-Free)
These crispy, baked toddler chicken nuggets with hidden broccoli are healthy and made gluten-free, dairy-free, and with no added sugar. Freezer-friendly, parent and kid-approved, and so easy to make!
Servings 4 (makes 16-20 nuggets, approximately)
Ingredients
- 1 pound organic ground chicken
- 1 heaping cup steamed broccoli florets finely chopped
- ½ cup almond flour or oat flour
- ¼ cup ground flaxseed
- 3 eggs divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt (optional; skip for under age 1)
- 2 cups gluten-free panko breadcrumbs or finely crushed Simple Mills crackers (or unsweetened cereal), for coating
- Avocado or olive oil spray
Instructions
- 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.
Notes
Recipe Swaps & Substitutions:
- Flour: Use oat flour instead of almond flour if preferred.
- Coating: Any gluten-free panko or finely crushed crackers (I like Simple Mills) or unsweetened cereal works.
- Eggs: If a swap is needed, try alternatives from my Best Egg Replacements for Baking & Cooking
- Seasonings: Skip the salt if making for little ones under the age of 1. Garlic and onion powders are optional if you want to try out too — adjust to taste.