Our freezer is jam packed with the meals I’ve made, extra loaves of bread, frozen fruit and such, but I was able to sqeeze one more thing in there because of destiny.

Well it was practically destiny if you ask me. This month for the Secret Recipe Club I was given Angela’s Kitchen to look through and pick a recipe to make. Angela’s site is filled with all things dairy and gluten free AND freezer meals! She participates in once a month mom, another site dedicated to providing meal plans for cooking once and having freezer meals all month long. Her own list of freezer recipes, in which she shares the freezing instructions, is extensive. Did I mention I’m totally into freezer meals with Hunter on the way?  See – destiny!

I had the idea of making chicken strips a little while back, but never got around to it. When I saw the recipe for chicken and veggies nuggets, I knew it was meant to be (destiny!!). Using ground chicken is so much easier than slicing up strips, plus this way there were some hidden veggies inside too! I made a larger batch so I could have even more in my freezer. I definitely see Jacob being a fan of these munchy nuggets.

Chicken and Veggie Nuggets

Adapted from Angela’s Kitchen


  • 2 pounds ground chicken
  • 1 jumbo egg (mine had 2 yolks in it – use 1.5 regular eggs instead of jumbo)
  • 1.5 cups finely grated carrot
  • 1/3 cup finely grated onion
  • 1/2 tsp garlic granules
  • 1/4 tsp each sea salt and pepper
  • 1.5 cups panko bread crumbs


  1. Pre-heat oven to 375. Line a baking sheet with parchment paper.
  2. In a large bowl combine all ingredients except the breadcrumbs. Mix until fully combined.
  3. Place the breadcrumbs on a plate. Take heaping tablespoonfuls of the chicken mixture, roll into a ball and gently roll in the breadcrumbs. Slightly flatten and shape like a nugget, then place on the baking sheet. Repeat with the remaining chicken mixture.
  4. Spray the top of the nuggets with olive oil spray. Bake for 15-20 minutes, flipping half way through.
  5. Eat right away, or allow to fully cool, then place on a flat surface to freeze. Once frozen transfer to a plastic bag. To cook from the freezer allow the thaw, then re-heat all the way through in the oven (350 for 10ish minutes) or in the microwave.

Angela, thank you for the great recipe and even more freezer meal inspiration!  Once we work through our stash I know I’ll be back to your site for more freezer meal ideas.

Looking for move freezer ready meals? Here’s what I’ve got in my freezer:

Sausage and french sorrel quiche


Freezer waffles

Pre-marinated steaks

Apple sauce

Shrimp enchiladas verde

Crockpot refried beans

Bean and cheese burritos

Whole wheat pizza dough

Have you ever tried making your own chicken nuggets? Since these were fully baked before freezing I got to try them out. Yummy for sure!

Today I officially have 11 more days until my due date.  Seriously 11 — that is crazy!


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25 thoughts on “freezer ready chicken and veggie nuggets

  1. These nuggets look great. I’ve always wanted to try out freezer meals but never got around to it, I can’t wait to check out u’r list. Anyway 11 days is hardly any time, must be really exciting … take care of u’rself!

    • We’re super excited! And these would make a great freezer meal to try cause you could just make a huge batch as a meal, then freeze the leftovers!

  2. Yay! I am so glad you liked them! They are tasty little buggers. Congrats on your new little one. Sounds like you are all prepared! Take care of yourself. :)

  3. What a great idea! My grocery store always has ground chicken on sale and I’ve been looking for more ways to use it than just tacos! Thanks for the inspiration and good luck with the baby!

    Be sure to check out seasonalpotluck.com May is avocado and asparagus month! http://bit.ly/JZGxpz We’d love if you’d link up any recipes you may have!

  4. I made these this afternoon, adding some shredded/pureed zucchini to the carrots. Not only did my 16-month-old gobble them down — including shoving his second nugget into his mouth whole! (I made them small) — but I enjoyed them, too! I just wish I had a bigger oven so I could make more than 30 at a time (15 on each of two small cookie sheets). Good thing my freezer is now holding a lot of them!

  5. Hi there i have made these and i have cooked them ready to cool to freeze and now i have been told not to freeze them or reheat once thawed coz u cant re cook chicken. Can you do this or not.

  6. even quicker…….spread small cookie sheet size of parchment on tabletop or counter – cover with layer of panko, spread ground chicken mixture over crumbs pressing out to 1/4-1/2″ thick, cover top of meat mixture with panko press slighty into meat mix, cut into desired shapes, roll edges in panko, cook as normal – I use small cookie cutters!

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