Steam the broccoli florets in a steaming basket for 5 to 7 minutes until very tender. If you do not have a steamer, boil them in a small pot of water until completely soft. Transfer to a large bowl and mash well with a fork until roughly pureed with no large chunks remaining. Let cool slightly.

Add the ground chicken, egg, shredded cheese, panko breadcrumbs, and garlic powder to the mashed broccoli. Mix until evenly combined and the mixture holds together when pressed. Do not overmix.

Wet your hands lightly to prevent sticking. Shape the mixture into approximately 12 nuggets, each about 1 to 1.5 inches wide. Press each one firmly so it holds its shape. Place on a parchment-lined baking tray.

Heat a thin layer of olive oil in a pan over medium heat. Add the nuggets in a single layer without crowding. Cook for 3 to 4 minutes per side until deeply golden brown. Check that the internal temperature reaches 165 degrees F.

Transfer to the baking tray and let cool completely before serving to babies. Serve plain or with a mild dipping sauce like plain yogurt.