Ingredients:
1 lb (450g) ground chicken breast
1 small onion, finely chopped
1 clove garlic, minced
1 small zucchini, grated and squeezed dry (adds moisture without carbs)
1 egg (or 1 tbsp flaxseed + 3 tbsp water for binder)
2 tbsp almond flour (or oat bran)
1 tbsp fresh parsley or cilantro, chopped
1 tsp paprika
½ tsp black pepper
½ tsp salt (or to taste)
½ tsp turmeric or cumin (optional for flavor)
1 tbsp olive oil or avocado oil (for cooking)
Instructions:
Prep mixture:
In a bowl, combine the ground chicken, onion, garlic, zucchini, egg, almond flour, and all seasonings. Mix until well combined.
Form patties:
Shape the mixture into 6–8 small patties. If sticky, wet your hands slightly.
Cook:
Heat olive oil in a non-stick skillet over medium heat.
Cook patties for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
Serve:
Serve warm with a side of steamed vegetables, cauliflower rice, or a fresh salad.
Avoid breadcrumbs — almond flour or flaxseed keeps it low-carb.
Use lean chicken breast to limit fat.
Add fiber-rich veggies (zucchini, spinach, or broccoli) to help balance blood sugar.
Great for meal prep — these patties freeze and reheat well!
