Chicken Breakfast Patties

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Breakfast can be really challenging when switching over to a gluten-free or grain-free diet. You may also be taking on a Whole 30 and finding your oatmeal no longer makes the cut! You definitely want to be careful if substituting any “gluten-free” foods – they are not necessarily good for you just because they are labeled gluten-free.

Retraining your body to detach from “breakfasty” food is not easy! Cereal, pancakes, toast….. things that are sweet……we probably all grew up associating breakfast with sweeter flavors right? There can be a time and a place for healthier gluten-free versions of these, but they are not for every day, especially because even paleo versions of these things are so addictive. Personally, I sometimes make grain-free muffins or ‘pancakes’ on weekends, but if you find yourself craving these things every day, you should probably reconsider what you’re feeding yourself! 

If you’re also avoiding eggs, you have additional challenges for breakfast, therefore, these patties are a great option for everyone (and they’re also Whole 30 compliant). I make these for my personal chef clients quite often, and even my husband approves of them (phew!). 

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Chicken Breakfast Patties
 
Prep time
Cook time
Total time
 
Simple recipe for a gluten-free, paleo-friendly, egg-free breakfast.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 20-25 patties
Ingredients
  • 1# ground chicken, dark meat (thigh meat)
  • 1# ground chicken, white meat (breast meat)
  • 2 tsp (about 1 sprig) fresh rosemary, stem removed and leaves finely chopped
  • 1 Tbl (about 4 sprigs) fresh thyme, stem removed
  • 1 tsp sea salt
  • 1 tsp black pepper (optional)
  • 1 tsp cinnamon
  • ⅓ cup pumpkin (or butternut) puree, make sure no added sugar
  • 1 tsp fresh lemon juice
  • 2 Tbl coconut milk (optional)
Instructions
  1. Preheat oven to 375 degrees F for convection, 400 degrees F for regular ovens.
  2. Combine all ingredients in a medium bowl and mix until well combined.
  3. Line a baking sheet pan with parchment or foil.
  4. Form small patties by scooping about ¼ cup of the meat into your hands, then roll a ball and flatten it. You can also just form meatballs if you prefer.
  5. Line the patties on the sheet pan, close to each other but not touching.
  6. Bake for 15 minutes or until a thermometer inserted into the biggest patty reads 165 degrees F.
  7. *If you’re following the autoimmune protocol and avoiding spices, you can remove the black pepper as well as the cinnamon/pumpkin pie spice. The herbs will still give these patties good flavor, although you may want to increase the amounts by about ½ tsp.
  8. Freeze the extra patties so you have back-up options to pull out when you need them. You can also double this recipe and make even more!

 

 

Chicken Breakfast Patties was last modified: January 1st, 2016 by grace

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