Chicken & Veggie Patties

Chicken & Veggie Patties

This is a staple for sure!  Ground chicken and veg is easy on the belly and they are equally delicious warm or cold.  And perfect slathered in any sort of creamy dip.

 Ingredients:

• 3 TBSP avocado oil

• ½ yellow onion, finely chopped

• 1 carrot, finely chopped 

• 2 cups destemmed spinach, finely chopped

• ½ tsp salt and 1 tsp each of garlic powder, onion powder, coriander and oregano (you can also substitute thyme or basil) - and make sure there are no added or hidden starches in your spices

• 1 egg beaten

• 1 pound or 10 oz package of ground chicken - I use dark meat and 7% fat.

Directions:

1. Preheat the oven to 375 degrees.

2. In a medium-sized sauté pan, heat 1 TBSP of the oil and sauté onion and carrot until lightly browned, about 5-6 minutes.  Add spinach and cook for 2-3 more minutes.  

3. Remove from heat and transfer to a medium size bowl.  Wipe the pan clean. 

4. Add spices to the veggie mixture and mix well.  

5. Add the egg and ground chicken and mix until well combined

6. Over medium heat, add the remaining 2 TBSP of oil until hot.  Shape the veggie and meat mixture into small patties and place in the pan. Cook for 3-4 minutes per side until each side is browned and the temperature measures at least 165 degrees with a meat thermometer.  Note: I prefer to fry the patties for a couple minutes each side and then place on a baking sheet and cook in the oven at 375 degrees for an additional 15 minutes. This way I know they are fully cooked and don’t worry about overcooking the outside too much.