CHICKEN PATTIES WITH ROASTED VEGGIES - CALORIES:483 / P:39g F:20g C:46g

Lunch / Dinner
Written By Rachael Perks

INGREDIENTS:

Roasted Veggies

  • 240g - White Potato

  • 240g - Beetroot

  • 5g - Ghee / Tallow / Avocado Oil (for cooking)

  • 2g - Salt & Pepper

Chicken Patties

  • 320g - Lean Chicken Mince

  • 4 cloves - 12g - Garlic

  • 2g - Dried Oregano

  • 2.5g - Chopped Parsley

  • 2g - Salt & Pepper

  • 5g - Ghee / Tallow / Avocado Oil (for cooking)

Toppings

  • 80g - Feta Cheese

  • 2g - Chopped Parsley

  • 30ml - Lemon Juice

METHOD:

Preheat oven at 200 degrees. Dice the potatoes and beetroot int small, even sized pieces to ensure they cook evenly. Toss them with cooking oil, salt & Pepper. Spread them on a baking tray. Roast for 25-30 minutes, flipping halfway until golden and tender.

In a bowl, mix the chicken mince with minced garlic, oregano, parsley, salt & pepper. Shape into small patties.

Heat cooking oil in a pan over medium heat. Cook the patties for 4-5 minutes per side until golden brown and fully cooked through.

Serve the roasted beets and potatoes on a plate. Add the chicken patties and top with feta and fresh parsley. Drizzle with lemon juice and enjoy!

CALORIES:483 - Per Serve

P:39 F:20 C:46

Rachael Perks
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