Home | Freezer Ready Chicken and Veggie Nuggets

Freezer Ready Chicken and Veggie Nuggets

by Heather

Veggie chicken nuggets are delicious and a great way to sneak in extra veggies! Made for dipping in your favorite dipping sauce, these gluten free and protein packed homemade chicken nuggets are made with 8 simple ingredients and will be loved by the whole family!

veggie chicken nuggets

Veggie chicken nuggets

One of my best tips for getting a little ahead in the kitchen is to simply double what you’re making.

It takes barely any extra time, but the result saves you future time.

That’s exactly what I love to do with my freezer-ready chicken and veggie nuggets.

Since they freeze so beautifully, they’re the perfect candidate for turning into a freezer meal!

Veggie-loaded and kid-approved even with picky eaters, you’ll want these healthier chicken nuggets stocked up all the time!

Chicken and veggie nuggets

You’ll love these chicken and veggie nuggets because…

  • they are easy to make
  • hidden veggies inside
  • an excellent source of protein
  • freezer beautifully
  • kids love them
  • adults love them
  • gluten free if you need them to be

Store-bought breaded nuggets are often filled with ingredients like yeast extract, soy protein concentrate, wheat starch, guar gum, citric acid, natural flavors, vegetable oil, or soybean oil, in addition to the ingredients that are hard to even pronounce.

When you make your own chicken and vegetable nuggets, you do not only know exactly what goes into it, you can give yourself a convenient lunch option o have on hand just like you would when you buy the frozen variety.

freezer ready chicken and veggie nuggets

What you’ll need

How to make chicken and veggie nuggets

Scroll down to view the recipe card below for the full ingredients list, nutritional information, and step-by-step instructions.

  1. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl or a food processor, mix all of the ingredients together, except for the almond flour.
  3. Place the almond flour on a plate. Take heaping tablespoonfuls of the chicken mixture, roll it into a ball, and gently roll the ball in the almond flour. Slightly flatten and shape it into a nugget form, then place it on the lined baking sheet. Repeat with the remaining chicken mixture placing them on the baking sheet in a single layer.
  4. Spray the top of the nuggets with olive oil spray. Bake for 15-20 minutes until golden brown, flipping them halfway through.
  5. Enjoy them right away, or follow the freezer instructions below. Serve with homemade kefir ranch, honey mustard, or ketchup for dipping!
frozen chicken nuggets with veggies

How to turn them into frozen nuggets

These chicken veggie nuggets are a good option to make in a big batch. You can easily double or triple the recipe, then freeze it! Here’s how:

Follow the instructions to make your nuggets.

Allow them to fully cool on a wire rack, then place them on a parchment paper-lined flat surface to freeze.

Once frozen transfer to a freezer bag. Label and date so you don’t forget what’s in the bag!

To cook from the freezer allow to thaw, then re-heat all the way through in the oven at 350 degrees F for 5-10 minutes. They can also be warmed in the microwave. You can also warm them on a medium heat skillet for 2-3 minutes on each side.

To cook from fully frozen, place in the oven at 350 degrees F and warm through for 10-15 minutes.

Substitutions

Below you’ll find a list of substitutions that will work well in this homemade veggie chicken nuggets recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Ground chicken – Try these with ground turkey!

Carrot and onion – Mix up the veggies and try shredded parsnip, shredded sweet potato, leek, green onion, or even broccoli that’s been pureed in the food processor.

Egg – Make a flax egg instead of using a regular egg.

Garlic powder – Granulated garlic is a great option to use here. You can even use 1-2 fresh garlic cloves in the mix. Onion powder is a good alternative to use for garlic powder.

Almond flour – Alternatives to almond flour include using bread crumbs, yellow corn flour, wheat flour, or panko breadcrumbs.

chicken and vegetable nuggets

More freezer meal recipes to try

freezer ready chicken and veggie nuggets
Print Recipe
5 from 1 vote

Freezer Ready Chicken and Veggie Nuggets

Veggie chicken nuggets are delicious and a great way to sneak in extra veggies! Made for dipping in your favorite dipping sauce, these gluten free and protein packed homemade chicken nuggets are made with 8 simple ingredients and will be loved by the whole family!
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: chicken, freezer meal, gluten free, lunch, meal prep
Servings: 8
Calories: 291kcal
Author: Heather

Ingredients

  • 2 lb ground chicken
  • 1 egg
  • 1 egg white
  • 1.5 cups grated carrot
  • cup finely grated onion
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • ¼ tsp pepper
  • 1.5 cups almond flour (can substitute panko bread crumbs for non GF)

Instructions

  • Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
  • In a large bowl or a food processor, mix all of the ingredients together, except for the almond flour.
  • Place the almond flour on a plate. Take heaping tablespoonfuls of the chicken mixture, roll it into a ball, and gently roll the ball in the almond flour. Slightly flatten and shape it into a nugget form, then place it on the lined baking sheet. Repeat with the remaining chicken mixture placing them on the baking sheet in a single layer.
  • Spray the top of the nuggets with olive oil spray. Bake for 15-20 minutes until golden brown, flipping them halfway through.
  • Enjoy them right away, or follow the freezer instructions below. Serve with homemade kefir ranch, honey mustard, or ketchup for dipping!
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 291kcal | Carbohydrates: 5g | Protein: 25g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 155mg | Potassium: 609mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.003mg | Calcium: 55mg | Iron: 2mg
freezer ready chicken and veggie nuggets

If you try this chicken nuggets with veggies recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

*Originally published in May 2012. Updated September 2022.*

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26 comments

colleen @ Secrets from the Cookie Princess May 14, 2012 - 9:16 am

These sound wonderful. I never would have thought of using ground chicken, but I like adding the extra veggies. Good luck over the next few weeks! And please pop by and say hi–I had you for SRC this month. 🙂

Reply
Trisha May 14, 2012 - 9:29 am

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!

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Fit Mama May 14, 2012 - 8:33 pm

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!

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Kristi @ Veggie Converter May 14, 2012 - 9:47 am

Oh, I bet my kids would love those. And that’s awesome that you’re getting your freezer meals all prepped. Thanks for sharing! I made Baked Potato Ball Curry this month.

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Fit Mama May 14, 2012 - 8:35 pm

Oh yes, they would definitely be a kid favorite I bet!

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Louisa [Living Lou] May 14, 2012 - 10:30 am

I love that these have veggies in them. I’ll have to give these a try, they sound delicious.

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Fit Mama May 14, 2012 - 8:36 pm

I know… You never find veggies in chicken nuggets!

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Heather @ Join Us, Pull up a Chair May 14, 2012 - 12:05 pm

What a great idea and perfect for a healthier version of a chicken nugget. They’ll be great for my daughter when she’s home with me this summer!

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Fit Mama May 14, 2012 - 8:36 pm

I hope you both enjoy them 🙂

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Erica May 14, 2012 - 1:10 pm

WOW! These sound so darn cool. Making them. They probably won’t make it to the freezer 🙂 11 days! AH!

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Fit Mama May 14, 2012 - 8:37 pm

Haha I probably would have just saved the leftovers to munch on throughout the week, but I forced myself to freeze them. Wasn’t easy!

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Angela May 14, 2012 - 2:18 pm

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. 🙂

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Fit Mama May 14, 2012 - 8:38 pm

Thank you for the great recipe Angela! I’m so glad SRC led me to your wonderful site 🙂

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angie May 14, 2012 - 5:36 pm

yummy healthier chicken nuggies! 🙂 NOM!

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Betsy May 14, 2012 - 8:18 pm

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!

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Fit Mama May 14, 2012 - 8:39 pm

Thanks Betsy 🙂

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Hezzi-D May 15, 2012 - 5:03 pm

I love meals where you can hide the veggies! chicken nuggets are one of my favorites-I’m trying this soon!

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Dan May 15, 2012 - 6:42 pm

I like how well the veggies are hidden in there. The look great!

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Miz Helen May 15, 2012 - 7:16 pm

Heather, this is an awesome recipe and it looks delicious!
Cooking with you in the SRC-B
Miz Helen

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Sarah May 20, 2012 - 12:50 pm

nice nuggets, happy src:)

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Michele December 31, 2015 - 3:09 pm

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!

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Beck August 4, 2016 - 5:48 pm

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.

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Tobicina December 4, 2016 - 11:23 am

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!

Reply
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