Home | Freezer Ready Chicken and Veggie Nuggets

Freezer Ready Chicken and Veggie Nuggets

by Heather

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. Because they freeze so beautifully, they’re the perfect candidate for turning into a freezer meal! Veggie loaded and kid approved, you’ll want these healthier chicken nuggets stocked up all the time!

freezer ready chicken and veggie nuggets

What a crazy time we’re in right now. We’re limiting grocery trips, so I’m cooking from my freezer and also for my freezer. I’m currently schooling my kids at home, and with 4 little ones around, things are a little loco. But fun! We’re doing some colorful cooking for kids lessons, and getting outside when the sun in shining as much as possible.

When it’s lunchtime, we want E A S Y. What could be easier than pulling some healthy, veggie loaded chicken nuggets out of the freezer? Nada.

freezer ready chicken and veggie nuggets

You’ll love these chicken and veggie nuggets because…

  • they are easy to make
  • hidden veggies inside
  • freezer beautifully
  • kids love them
  • adults love them
  • easy protein option
  • gluten free if you need them to be
freezer ready chicken and veggie nuggets

What you’ll need

  • ground chicken
  • egg
  • grated carrot
  • grated onion
  • garlic granules
  • sea salt
  • pepper
  • almond flour (or panko bread crumbs)
freezer ready chicken and veggie nuggets

How to make chicken and veggie nuggets

  1. Mix all the ingredients except for the almond flour.
  2. Place the almond flour 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 lined baking sheet. Repeat with the remaining chicken mixture.
  3. Spray the top of the nuggets with olive oil spray. Bake for 15-20 minutes, flipping half way through.
  4. 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 to thaw, then re-heat all the way through in the oven (350 for 10ish minutes) or in the microwave.
  5. Serve with homemade kefir ranch for dipping!
freezer ready chicken and veggie nuggets

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freezer ready chicken and veggie nuggets
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Freezer Ready Chicken and Veggie Nuggets

Veggie loaded and kid approved, you'll want these healthier chicken nuggets stocked up all the time!
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: chicken, freezer meal, gluten free, lunch, meal prep
Author: Heather

Ingredients

  • 2 lb ground chicken
  • 1 egg
  • 1 egg white
  • 1.5 cups grated carrot
  • 1/3 cup finely grated onion
  • 1/2 tsp garlic granules
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1.5 cups almond flour (can substitute panko bread crumbs for non GF)

Instructions

  • Pre-heat oven to 375. Line a baking sheet with parchment paper.
  • In a large bowl combine all ingredients except the almond flour. Mix until fully combined.
  • Place the almond flour on a plate. Take heaping tablespoonfuls of the chicken mixture, roll into a ball and gently roll in the almond flour. Slightly flatten and shape like a nugget, then place on the baking sheet. Repeat with the remaining chicken mixture.
  • Spray the top of the nuggets with olive oil spray. Bake for 15-20 minutes, flipping half way through.
  • Eat right away, or allow to fully cool, then place on a flat surface to freeze. Once frozen transfer to a freezer bag. Label and date and freezer for up to 6 months.
  • To cook from the freezer, re-heat all the way through in the oven (350 for 10ish minutes) or in the microwave until warm.
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Did you make this recipe? Be sure to tag me @fitmamarealfood and use the hashtag #fitmamarealfood on Instagram so I can see what you’re making!

freezer ready chicken and veggie nuggets

Are you cooking anything for your freezer? Share your favorites in the comments!

XO

Heather

*Originally published in May 2012. Updated March 2020.*

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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. 🙂

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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!

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