Quick Chicken and Broccoli Nuggets for Baby Recipe
Introduction
These quick chicken and broccoli nuggets are a game-changer for baby mealtimes. Made with tender chicken and fresh broccoli, they create soft, easy-to-eat bites perfect for little hands. Baked to perfection, they’re nutritious, freezer-friendly, and ideal for introducing babies to real food flavors.
Ingredients
- 6 broccoli florets
- 150 grams minced chicken
- 1/4 cup panko bread crumbs
- 1/4 teaspoon garlic powder
- 1/2 cup shredded cheese
- 1 egg
Instructions
- Step 1: Steam the broccoli florets until tender, then transfer to a large bowl and mash with a fork until roughly pureed.
- Step 2: Add the minced chicken, panko bread crumbs, garlic powder, shredded cheese, and egg to the mashed broccoli. Mix everything together until well combined.
- Step 3: With wet hands, shape the mixture into approximately 12 uniform nuggets and place them on a baking tray lined with baking paper.
- Step 4: Heat a little olive oil in a pan over medium heat. Fry the nuggets until they are golden brown on each side and cooked through.
- Step 5: Serve the nuggets warm with a side of soft vegetables or fruit. Store any leftovers in an airtight container in the refrigerator or freezer.
Tips & Variations
- For a substitute, use turkey mince instead of chicken for a similar texture and flavor.
- If your baby dislikes broccoli, try finely chopped cauliflower, spinach, or grated zucchini, steamed and well-drained.
- Use regular breadcrumbs if you don’t have panko, or ground oats for a gluten-free option.
- Any mild cheese like mozzarella or mild cheddar works well; omit if your baby is dairy-sensitive.
- Replace the egg with mashed potato or sweet potato as a binder for egg allergies.
- Press the nuggets firmly when shaping to help them hold together during cooking.
- Keep nugget sizes small (1–1.5 inches) for even cooking and easy handling by little hands.
Storage
Store nuggets in an airtight container in the refrigerator for up to 3 days. Place a paper towel inside to absorb moisture and keep them from getting soggy. For longer storage, freeze the nuggets after placing them on a baking sheet until solid, then transfer to a freezer bag. They keep well for up to 3 months. Reheat refrigerated nuggets in the microwave for 30-45 seconds, or frozen ones for 1-2 minutes. Always check they are warm but not hot before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What kind of chicken is best for these nuggets?
Ground chicken breast is ideal because it is lean and mild in flavor, making it perfect for babies. You can buy it pre-ground or grind fresh chicken breasts yourself for a fine, even texture.
Can I make these nuggets without eggs?
Yes, if your baby has an egg allergy, you can substitute the egg with 2 tablespoons of well-cooked mashed potato or sweet potato to help bind the mixture together.
Print
Quick Chicken and Broccoli Nuggets for Baby Recipe
- Total Time: 20 minutes
- Yield: Approximately 12 nuggets 1x
- Diet: Low Fat
Description
These Quick Chicken and Broccoli Nuggets for Baby are tender, wholesome bite-sized nuggets perfect for little hands. Made with ground chicken breast, steamed broccoli, mild cheese, and gentle seasonings, they’re pan-fried to golden perfection for a soft yet crispy texture. This nutritious finger food is ideal for baby-led weaning and picky toddlers, offering protein, veggies, and calcium in every bite. Easy and fast to prepare, these nuggets freeze well for convenient healthy meals anytime.
Ingredients
Ingredients
- 6 broccoli florets
- 150 grams minced chicken breast
- 1/4 cup panko bread crumbs
- 1/4 teaspoon garlic powder
- 1/2 cup shredded cheese (mozzarella or mild cheddar recommended)
- 1 egg
Instructions
- Prepare and Mash the Broccoli: Steam the broccoli florets in a steaming basket until tender, about 5-7 minutes. If you don’t have a steamer, boil them briefly until soft. Transfer to a large bowl and mash with a fork until roughly pureed to a smooth texture suitable for babies.
- Combine Ingredients: Add the minced chicken, panko bread crumbs, garlic powder, shredded cheese, and egg to the mashed broccoli. Mix thoroughly to combine all ingredients evenly, forming a consistent mixture that will hold together when shaped.
- Shape the Nuggets: With wet hands, portion the mixture into approximately 12 small, uniform nuggets, about 1 to 1.5 inches each, perfect for little hands. Place the shaped nuggets on a baking tray lined with baking paper, preparing them for cooking.
- Pan Fry the Nuggets: Heat a small amount of olive oil in a pan over medium heat. Carefully add the nuggets and fry for about 3-4 minutes per side or until each side is golden brown and crispy. Ensure nuggets cook evenly and the internal temperature reaches 165°F (74°C) to ensure food safety.
- Serve and Store: Let the nuggets cool to a safe temperature before serving to your baby. Serve alone or with baby-friendly sides like soft-cooked vegetables or mild dips. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
Notes
- Use ground chicken breast for a mild flavor and lean protein ideal for babies.
- Substitute turkey mince for chicken or use cauliflower, spinach, or grated zucchini in place of broccoli.
- Use regular breadcrumbs or ground oats for a gluten-free alternative; adjust quantity as needed.
- Egg helps bind the mixture; swap with well-cooked mashed potato for egg allergies.
- Keep nugget size small and uniform to ensure even cooking and safety.
- Press nuggets firmly when shaping to prevent breaking during cooking.
- Freeze nuggets individually on a tray to prevent sticking before storing in bags.
- Reheat to warm but not hot; cut into smaller pieces for younger babies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Keywords: baby chicken nuggets, broccoli nuggets, toddler snacks, homemade chicken nuggets, baby-led weaning, healthy baby food, finger food for babies
