Chicken nuggets for snack city - the meal prep manual

Step 1

Preheat your oven to 400 °F (204 °C).

Step 2

Wash and peel your sweet potato. Cut into a large dice then place into a blender or a food processor to break down into small pieces. The food processor works the best here. You want the potato to be in “riced” form. Pour into a large bowl.

Step 3

Wash and cut your green onions into a small dice. Use both the whites and greens and add to the bowl with the potatoes.

Step 4

Crack the eggs into the bowl and beat to mix the eggs and whites together.

Step 5

Add in the onion powder, garlic powder, salt, oat flour, and ground chicken. Mix everything together until well combined.

Step 6

Line a few large sheet pans with parchment paper and spray lightly with oil.

Step 7

Divide your meat mixture into nuggets using a 1 oz cookie scoop. Start with a ball around 1-1 ½ inches in diameter and press into a disc with your fingers. It will help to wet your fingers first to prevent sticking.

Step 8

You want your nuggets to be about 2-3 inches in diameter and ¼-½ inch in thickness. They will shrink. I made 60. Depending on how big your cookie scoop is you may have a different yield.

Step 9

Bake for 8 minutes and then flip and bake an additional 4 minutes.

Step 10

Once your nuggets have finished in the oven, transfer them on to a wire rack to cool. Once they are done steaming, place them in the freezer, uncovered, so they have the chance to freeze as individual nuggets.

Step 11

Once frozen solid, transfer them to a Zwilling Fresh & Save Vacuum bag and remove the air to vacuum seal. Place into snack city in your freezer.

Step 12

To reheat, I place into the air fryer at 375 °F (191 °C) for about 4 minutes.