Begin by steaming fresh broccoli for about 5–7 minutes until it becomes tender and vibrant green. Once cooked, transfer the broccoli to a bowl and mash it with a fork until you achieve a smooth, puree-like texture.

In a large mixing bowl, combine the mashed broccoli with the ground chicken breast. Use your hands or a sturdy spatula to mix the ingredients thoroughly until well incorporated.

Dampen your hands with a little water and begin forming the chicken and broccoli mixture into small nuggets, approximately 1–1.5 inches in size.

Line a baking tray with parchment paper and carefully place your shaped nuggets onto it. Refrigerate the tray for about 15–20 minutes to help the nuggets firm up.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Carefully add your nuggets to the pan, making sure not to overcrowd them. Cook each side for about 4–5 minutes or until they turn golden brown and crispy.

Once the Chicken and Broccoli Nuggets are beautifully browned and cooked through, remove them from the skillet and allow them to cool slightly on a plate lined with paper towels. Serve them warm alongside a mild dipping sauce and offer soft-cooked veggies.