This is the easiest (and tastiest) way to get more protein and veggies packed into one meal. It is easy to meal prep and store for the week ahead, or freeze after making. You can eat these patties on their own, in a sandwich, or cut into little chicken strips (this is basically my adult version of chicken nuggets).
Best part - you can customize this to include any and all veggies and spices your heart desires. I typically like to add onion, green pepper, spinach, dill and turmeric, but I can totally see this recipe work with so many other veggies and spices.
What You'll Need:
1 lb ground chicken
1 cup spinach
1/2 of a small red onion
1 bunch of dill (use as little or as much as you would like, or omit completely)
1/2 cup bread crumbs (I use gluten free bread crumbs by Aurora)
3 tsp sea salt
1 egg
2 tsp black pepper
1 tbsp turmeric powder (optional)
1 tsp saffron (optional)
1 tbsp garlic powder
1 tbsp dijon mustard
Extra/separate from mixture: 1 cup bread crumbs (for breading the patties).
Directions:
Preheat your oven to 375 degrees Fahrenheit and prep a stove top pan with a little bit of oil (we are going to flash fry the top and bottom of the patties to get a nice golden crunch).
Grab your food processor and add in all of your ingredients (chicken, egg, veggies, herbs and spices) and pulse until all is incorporated.
On a separate tray/baking sheet, scoop and mould your mixture into 6-8 patties depending on your preferred thickness.
Set up a breading station, in one bowl have your bread crumbs ready to coat each patty after forming.
Dip each patty into the breadcrumbs and then place onto your newly lined baking sheet.
Before baking for 8-10 minutes, flash fry each side of each patty on your stove top pan on medium high heat. We want to get them golden brown before entering the oven to finish baking.
Bake your patties for 8-10 minutes or until they have reached an internal temperature of 165 degrees Fahrenheit.
Let cool completely before enjoying!
💛love & wellness,
xo Mel
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