Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
  • 1 small carrot, peeled and roughly chopped (approx. ½ cup / 75g)
  • ½ cup (50g) broccoli florets
  • ¼ cup (60ml) milk (whole or 2%)
  • 1 large egg
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) garlic powder
  • ½ teaspoon (3g) onion powder
  • ½ teaspoon (2.5g) smoked paprika
  • ¼ teaspoon (1.5g) salt
  • ¼ teaspoon (1.5g) black pepper
  • 1 cup (120g) panko breadcrumbs
  • ¼ cup (25g) grated Parmesan cheese
  • 1 teaspoon (5g) dried Italian seasoning

Instructions:

  1. Roughly chop the carrot and broccoli.
  2. Place chicken, carrot, broccoli, milk, egg, olive oil, garlic powder, onion powder, paprika, salt, and pepper in a food processor. Pulse until a smooth, thick paste forms.
  3. Transfer the chicken mixture to a bowl, cover, and chill in the refrigerator for 15 minutes.
  4. In a separate bowl, combine panko breadcrumbs, Parmesan cheese, and Italian seasoning.
  5. Scoop out small portions (about 1 tablespoon) of the chicken mixture. Roll each portion into a nugget shape.
  6. Gently press each nugget into the breadcrumb mixture, ensuring it's fully coated.
  7. Place the coated nuggets on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 20 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
  8. Let the nuggets cool slightly before serving.