Freezer Ready Chicken and Veggie Nuggets

Freezer Ready Chicken and Veggie Nuggets
Prep time
Cook time
Total time
Using ground chicken is so much easier than slicing up strips, plus this way there were some hidden veggies inside too! Make a larger batch so you can have even more in your freezer!
  • 2 lb ground chicken
  • 1 jumbo egg (mine had 2 yolks in it – use 1.5 regular eggs instead of jumbo)
  • 1½ cups finely grated carrot
  • ⅓ cup finely grated onion
  • ½ tsp garlic granules
  • ¼ tsp each sea salt and pepper
  • 1½ cups panko bread crumbs
  1. Pre-heat oven to 375°F. 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 to 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°F for 10ish minutes) or in the microwave.