Chicken patty, or nuggets, boneless, breaded, potatoes, vegetable, frozen meal
Common food
Photo: Wikipedia
This is a classic frozen convenience meal featuring a breaded chicken patty or nuggets alongside potato and vegetable sides. The chicken offers a satisfying crispy exterior and tender interior, while the potatoes provide a starchy contrast. Nutritionally, it delivers a solid protein punch (10.68g per 100g) with a moderate calorie count, making it a quick, balanced option.
Calorie split: 24% protein · 36% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, nostalgic flavors and the sheer convenience of a hot, complete meal ready in minutes. The crispy breading on the chicken is a universal crowd-pleaser, offering a satisfying texture contrast.
⚠️ Watch-outs & how to enjoy it better
The meal can be high in sodium and may contain refined carbohydrates from the breading and potatoes, potentially causing blood-sugar spikes. To counteract, pair it with a fresh, fiber-rich side salad and consider draining any added sauces to reduce sodium intake.
Key benefits
- Provides a complete protein source for muscle maintenance.
- Convenient, pre-portioned meal for time-saving.
- Balances protein, carbs, and fats in one package.
- Offers a consistent and familiar taste profile.
- Suitable for a quick lunch or dinner solution.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern chicken nugget was invented in the 1960s by Robert C. Baker, a food science professor at Cornell University, who needed a way to bind meat to breading without a skewer.
Full nutrition (USDA data · scales with serving)
| Water | 63.5 g |
| Energy | 175 kcal |
| Protein | 10.7 g |
| Total lipid (fat) | 8.1 g |
| Carbohydrate, by difference | 16.0 g |
| Fiber, total dietary | 1.4 g |
| Total Sugars | 1.0 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 0.66 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 139 mg |
| Potassium, K | 317 mg |
| Sodium, Na | 376 mg |
| Zinc, Zn | 0.81 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 11.8 ug |
| Vitamin C, total ascorbic acid | 3.5 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.13 mg |
| Niacin | 3.8 mg |
| Vitamin B-6 | 0.20 mg |
| Folate, total | 26.0 ug |
| Folic acid | 5.0 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 29.0 ug |
| Choline, total | 46.0 mg |
| Vitamin B-12 | 0.17 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 6.0 ug |
| Carotene, beta | 15.0 ug |
| Carotene, alpha | 5.0 ug |
| Cryptoxanthin, beta | 35.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 203 ug |
| Vitamin E (alpha-tocopherol) | 0.34 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 2.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.48 g |
| Fatty acids, total monounsaturated | 3.5 g |
| MUFA 16:1 | 0.27 g |
| MUFA 18:1 | 3.1 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.5 g |
| PUFA 18:3 | 0.18 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 42.0 mg |
Amino acid profile (per 100g)
Estimated from Chicken patty, frozen, uncooked — USDA does not publish this profile for Chicken patty.
| Tryptophan | 0.18 g |
| Threonine | 0.54 g |
| Isoleucine | 0.59 g |
| Leucine | 0.99 g |
| Lysine | 0.96 g |
| Methionine | 0.29 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.32 g |
| Valine | 0.64 g |
| Arginine | 0.78 g |
| Histidine | 0.42 g |
| Alanine | 0.70 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.61 g |
| Proline | 0.66 g |
| Serine | 0.52 g |
| Hydroxyproline | 0.07 g |
FAQ
Is this a healthy meal option?
It can be part of a balanced diet due to its protein content, but it's often processed and may be high in sodium and saturated fats. Balance it with fresh vegetables and monitor portion sizes.
How should I cook it for the best texture?
For the crispiest texture, bake it in an oven or toaster oven according to package directions. Microwaving is faster but will result in a softer breading.
Can I freeze leftovers?
It's best consumed once cooked. Refreezing cooked chicken and potatoes can significantly degrade their texture and quality.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.75 kcal/g · 24% calories from protein · 1.4 g fiber · 1.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.