Super Healthy, Freezer Friendly Chicken Sandwiches

My wonderful friend Jenny shared this recipe with me. I love that these are so full of good protein, and have veggies in them too! What a great way to get more nutrients packed into a meal.

You can make up a big batch of these and freeze them for a quick meal another time. You know I love recipes like this that help me avoid a panic attack on busy days!

Chicken Patty Sandwiches

3 boneless skinless chicken breasts
2 cloves of garlic or 1 teaspoon garlic powder
3/4 cup shredded carrots
1 medium onion, chopped
6 eggs
sea salt to taste
Coconut Oil or Palm Shortening

In a food processor, grind raw chicken, garlic, carrots, and onions together. Add eggs and salt, blending all ingredients together well. Spoon mixture (about two tablespoons at a time to form a patty) into hot oil, frying on both sides for about 4-5 minutes each, or until chicken is cooked thoroughly. (I use Palm Shortening from Tropical Traditions because heating it for frying purposes does not compromise its health qualities. I also sometimes use Expeller Pressed Coconut Oil as it is just as healthy.)

Makes about 10 patties.

These patties taste great without a bun, topped with a tomato and sandwiched between pieces of lettuce. We also really like them with sprouted wheat buns we get from Azure Standard. Oh, and melted cheese on top is pretty tasty too!

Chicken Patty Sandwiches

Allow leftover patties to cool, then place them in a freezer bag for another meal. Rewarm in the oven or toaster oven for about 10 minutes.

I realize the following picture doesn’t look super pretty, but I wanted to show you the nice stack of chicken patties I was able to put into the freezer! You can’t even tell there are carrots in there. ;)

When served with lettuce and tomatoes, and a fruit smoothie or another side dish of fruits and veggies, this is one super healthy meal!

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Comments

  1. says

    Yum! Now to convince my husband that I NEED a food processor! :)

    [Reply]

    Lyndsay Reply:

    Everyone NEEDS a food processor. It is best, however, to go to your sister’s house that doesn’t cook much, see one in her Goodwill box, ask, “Why on earth do you have a food processor?” learn she bought it with the thought to make baby food, used it once, and then forgot about it for 4 years. Than you get to take it home for free. Works with toys, clothes, shoes, even garden supplies. At least for me and my sister ;) I use mine all the time and love, love, love it!

    [Reply]

  2. Lyndsay says

    So are these the taste and consistency of the breaded chicken patties? Or do they have more of a chicken salad consistency on the inside? Because I just so happen to have all the ingredients in my house right now, and no plans for meals this weekend (YIKES!)

    [Reply]

    Laura Reply:

    I would say that these are more like breaded chicken patties (without the breading of course). Hope you enjoy them!

    [Reply]

  3. Leigh says

    I just make chicken nuggets like this for the first time last night – and they were a complete success! I used ground chicken and didn’t mix any carrots or onions in, though – I used a bit of onion and garlic powder, salt and pepper, then pan fried in olive oil. I was so pleased at how they turned out – crispy and tender!

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  4. says

    These look fantastic! I’m 8 1/2 months pregnant, and have been trying to stock my freezer with as much made-ahead food as possible. These look like a great addition! I also love that it uses 6 whole eggs. With our chickens in peak production right now, we’re overflowing with eggs; I love finding ways to use lots of them up at a time. Thanks!

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  5. Rachelle says

    Wow, perfect timing! I had some defrosted chicken breasts, but didn’t have a specific plan for them so I made these! I didn’t put in the carrots as that part didn’t sound appetizing to us, but they came out yummy! My husband had the idea to put some chopped up ham in there and then the cheese on top would make them like Chicken Cordon Bleu. Mmm! You could do all kinds of variations with this recipe. I’m excited to be able to experiment with it and freeze some of these. Thanks, Laura!

    [Reply]

  6. says

    This would be great to fix and put in the freezer for lunches or dinner. I could see it being a quick breakfast too. Love this idea. Thanks Laura!

    [Reply]

  7. Rhonda M says

    Hi Laura – I was just wondering what kind of pan you used when frying these patties. It looks like it holds more than my reg. frying pan. BTW these look awesome and I am sure the kids will love them! Thanks

    [Reply]

    Laura Reply:

    I’m using my electric skillet. :)

    [Reply]

  8. Kristy says

    I just made these this morning to store in the freezer and to keep some out for dinner. Don’t be surprised when finish processing these and it looks like a liquid mess. I thought I had messed them up, but when I spooned them into the hot skillet, they made perfect patties. Now to go make some homemade buns and dinner is done! Thanks for a great recipe for a busy mom!

    [Reply]

  9. lesley says

    what size/oz/lbs for the chicken breasts – like (3) 4 oz. breasts for a total of 12 oz? thx.

    [Reply]

    Laura Reply:

    Yes, 4 ounce chicken breasts sounds about right! :)

    [Reply]

  10. Tammy says

    I made this for the first time last night. Our whole family loves them! I so appreciate that they are easy and healthy! Thanks for your great recipes!

    [Reply]

  11. Amara says

    Delicious! Easy to make! I used the Tropical Traditions coconut oil that I asked about in your other post and it worked great. Thanks!

    [Reply]

  12. Darci says

    Has anyone ever asked the meat counter person at the grocery if they would gring the chicken breasts for them?

    [Reply]

    Nia Hanna Reply:

    Yes and he was very happy to do so. Then I was told by another butcher that they are supposed to have designated machines for each type of meat they grind (guessing it’s to avoid cross contamination). The person happily grinding my chicken, paused the grinding of his beef to grind up my chicken. Sounds gross now that I think about it, but I didn’t get anymore freshly ground chicken after learning about this.

    [Reply]

    Nia Hanna Reply:

    Then again, maybe its not so gross. I’m wondering If I ground my own meat at home, would I pause to wash & sanitize my grinder before grinding another type of meat? Hmmm…..

    [Reply]

  13. melanie says

    I am going to learn by doing in a few minutes ;-)
    But we’re still curious what temp you used to reheat? and thawed first or still frozen?

    Thanks! : )

    [Reply]

    LindseyforLaura@HHM Reply:

    I would thaw them first and then reheat them at 350 for around 10-15 minutes. It really is a learn by doing process with different ovens. :)

    [Reply]

  14. Amy says

    Did you put the chicken breasts in the food processor whole or roughly chop them up?

    [Reply]

    Laura Reply:

    I chopped them a little so they would fit better and not overdo my processor. :)

    [Reply]

  15. says

    How many pounds of chicken do you think that would be? I have two chicken breast that are about 1 1/2 pounds together. Love the idea of using the food processor to grind the meat – I would never have thought of that. Thanks for all your great ideas.

    [Reply]

    Laura Reply:

    I’m not sure – my guess is that 3 pounds is about 5 chicken breasts??

    [Reply]

  16. abbie says

    I remember seeing that you normally purchase smart chicken but have you ever ordered any from Azurewe have great locally grown chicken available but hard to find just breasts its usually sold whole chicken which is at great price but the breasts

    [Reply]

    Laura Reply:

    No, I haven’t. Smart chicken is typically less expensive and it is local to me. :)

    [Reply]

    barb powers Reply:

    What is smart chicken? I buy my breast in bulk from Zaycon farms and i think that’s that’s pretty
    smart. :)

    [Reply]

    LindseyforLaura@HHM Reply:

    Smart chicken is a brand that can be bought at our local supermarkets. We can typically buy it in bulk and split it up.

  17. April Smith says

    Do you add the garlic when you add the onions?

    [Reply]

    Laura Reply:

    Yes, looks like I need to edit the post to include that!

    [Reply]

    April Smith Reply:

    Maybe you could do it in your free time…guffaw! Thanks for all the great recipes. We just started our Whole Foods Journey this week, and my family (including my picky ones) has loved all the recipes – I think the favorite was yesterday’s snack though – mudballs :) I am making these sandwiches tonight. Keep them coming!:)

    [Reply]

  18. Heidi says

    If I don’t have a food processor any other idea on how I might get the chicken to the right consistency? Thanks!

    [Reply]

    Laura Reply:

    Hmmm, I’m not sure. My grandma used to use a cheese grater, but that sounds kind of tedious!

    [Reply]

    barb powers Reply:

    Growing up we used an old school meat grinder for all sorts of things. You could also use a hand chopper or a sharp knife to slice and dice.

    [Reply]

    Nia Hanna Reply:

    I used ground chicken breast found in my local grocer’s meat department. They were delicious.

    [Reply]

  19. Marishannon says

    I will admit that I was a little doubtful of this recipe, especially after whirling everything together and it being so, so, goopey. I almost threw in some breadcrumbs. But a few minutes in the frying pan they were nearly perfect – flavorful and oh so moist! I made mine into small nuggets because I have a toddler (and preschooler) with a serious love of all things “chick nuggeh” and they passed children and husband approval. I did omit the onion (partly because of the kids, but mostly because I was lazy) and two of the eggs (I was being cheap and stingy) but they were still great! Thanks for the recipe!

    [Reply]

  20. Karen Dee says

    Sounds yummy! I raise the Cornish cross meat chickens and am not fond of the breasts. This is a great idea what to do with them! Thanks!

    [Reply]

  21. Billie says

    Having tried and liked several of the recipes on this site, I had been wanting to try this recipe for a while but kept losing my nerve because my family is not all that crazy about trying new things. I finally tried it tonight and while the flavor was good, the texture was a problem for us. It was very “eggy” which I expected, but when I read the reviews several said the texture was really good. I had even reduced the eggs to 4. I think if I try it again I’ll use more chicken and less eggs.

    [Reply]

  22. Tracy says

    Thanks for posting this…wondering: do you think they would work if I baked them? Or does the frying keep them together? Have you tried baking them?

    [Reply]

    Laura Reply:

    I haven’t tried, but I do question whether they’d stay together as well. :)

    [Reply]

  23. Vanessa says

    What could I use as an egg substitute? My baby and I both have egg allergies (I eat them anyway!! but she absolutely cannot)and I know there are some recipes that are just not tweekable (sp?), what would you recommend? It makes me oh so very sad not to be able to things with egg :(

    [Reply]

    LindseyforLaura@HHM Reply:

    Go ahead and skip the egg altogether. The recipe will turn out fine. :)

    [Reply]

  24. Nia Hanna says

    Hi Laura,
    Did you make those buns or buy them? They look really good, but nothing like any homemade buns I’ve ever turned out. Any suggestions?

    [Reply]

    LindseyforLaura@HHM Reply:

    Laura did buy the ones pictured however here are two links to different buns/rolls you could try to make at home that would turn out excellent!
    http://heavenlyhomemakers.com/one-hour-whole-wheat-yeast-rolls-no-kneading-required
    http://heavenlyhomemakers.com/whole-wheat-hamburger-buns

    [Reply]

    Nia Hanna Reply:

    Thanks Lyndsey!

    [Reply]

  25. Mary Leibel says

    WOW! I made this for dinner tonight and they were AMAZING!!!! A new favorite that I will be making once a month. I’m excited to eat the leftovers for lunch :) thank you so much!!

    [Reply]

  26. Caroline Cynova says

    I am so glad I came across this recipe! Need more recipes that I can make ahead & throw in the freezer for quick lunches or for grocery shopping days (we live an hour away from the city where we do the vast majority of our shopping, so we usually make a day of it and unfortunately end up eating out).

    [Reply]

  27. says

    I noticed on another post that when you said 3 chicken breast you really meant 3 “whole” chicken breast, as in 6 “halves”. Is that the same here? I have made these before and my family loves them, but I always used less eggs because it seemed too runny with all 6. After reading the comments in that other post it got me to thinking about this recipe. Also, I have used my George Foreman grill to cook these or egg rings to get the perfect size – both work great.

    [Reply]

    LindseyforLaura@HHM Reply:

    It is a total of about 12 oz. Laura uses 3 4oz chicken breasts for this recipe.

    [Reply]

  28. Sarah says

    if I were to use leftover shredded chicken for this, would that work? How much do you think it would need?

    [Reply]

    LindseyforLaura@HHM Reply:

    That should be fine. I would recommend around 2 cups of chicken.

    [Reply]

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