These patties rocks my world and can save the day or night. Meaning you can eat them for my lunch and dinner. Don’t you love it when that happens? I actually even ate them one morning after my workout for my breakfast. Packed with great protein and carbs and when you top with guacamole you get a great fat added to the equation….beautiful! Makes 4 servings.
2 green onion, finely chopped
1/2 medium sweet potato, peeled and cut into tiny little cubes
2 1/2 cups kale, finely chopped (leaves only)
1 pound skinless boneless chicken breasts, cut into chunks
1/2 teaspoon sea salt
1 garlic clove, minced
1 teaspoon paprika
1 teaspoon Dijon mustard
1 tablespoon fresh rosemary, finely chopped
2 tablespoons coconut flour
Heat a large skillet over medium high heat with non-stick spray, add green onions and cook until tender, about 3 to 5 minutes.
Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender.
Add kale and cook until wilted, about 2 to 3 minutes.
Add chicken to a food processor and process on pulse until ground. Transfer meat to a large mixing bowl.
Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour, and sweet potato mix.
Mix together with hands until well combined.
Cover with plastic wrap and refrigerate for at least 4 hours or even better overnight.
Divide your chicken mixture into 6 to 7 even patties.
Coat a large non-stick pan with non-stick spray.
Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.
Serve as is or with a dinner salad.
Nutritional InformationCalories: 168
Protein: 26.4 grams
Fats: 4.2 grams
Carbs: 8.9 grams
Sugar: 1.2 grams
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