Chicken Breakfast Patties
Quick and easy, perfect for breakfast. These yummy chicken breakfast patties only call for a handful of ingredients. They are also meal-plan friendly too. Double or triple the batch. Store them in a container in your fridge for 3-4 days. Low-carb, gluten-free, dairy-free and high-protein.
Equipment
- 1 large frying pan
Ingredients
- 1 lb. chicken 50/50 mix of chicken breast and chicken thigh
- 1 small apple peeled, minced
- ½ small onion minced
- 2 tbsp. chopped parsley
- 1 tsp. sea salt
- ½ tsp. garlic powder
- ¼ tsp. ground black pepper
- 2 tbsp. coconut oil
Instructions
- In a large bowl, mix together all the ingredients apart from the coconut oil.
- Using slightly wet hands make 10 small patties.
- Heat the coconut oil in a large pan over medium-high heat, taking care not to burn the oil.
- Add the patties and cook the one side for about 3-4 minutes, or until golden brown.
- Flip and cook the other side until browned and cooked through. Repeat the process with the remaining patties.
- Serve alone or with fried eggs, fruit or another side dish.
Video
Notes
Estimated Nutrition
- 92 cal per serving
- 4g fats
- 4g carbs
- 10g protein