Serves 4 2 Chicken Cakes: 2 Better Balance Bites/Blue Points (See Notes)
Calories 278 Fat 8.2g Carbs 8.2g Fiber 0.4g Protein 43.1g
2 Tbsp Sauce: 1 Better Balance Bite/Blue Point
Calories 47 Fat 3.6g Carbs 1.8g Fiber 0.1g Protein 1.5g
Ingredients
For the Chicken Cakes:
· 2 (12.5 oz) cans of chunk chicken breast, squeezed of excess moisture (See Notes)
OR 1 1/2 lbs chicken breast, cooked and shredded
· 1 egg
· 1/4 cup of light mayo
· 1/3 cup of panko breadcrumbs
· 1 tbsp of flour
· 1/4 of a red bell pepper, finely grated
· 2 cloves (or 2 tsp) garlic, peeled and minced
· 2 tbsp of chopped parsley
· 1 tsp Dijon mustard
· 1/2 tsp salt
· 1/4 tsp garlic powder
· 1/4 tsp onion powder
· 1/4 tsp black pepper
· 1/8 tsp dried thyme
· 1 tsp minced chives (or 1/2 tsp dried chives)
· Cooking spray
Sauce for Serving:
· 1/4 cup light mayo
· 1/4 cup nonfat Greek yogurt
· 1 clove (or 1 tsp) garlic, minced or grated
· 1 Tbsp chopped parsley
· 1 tsp minced chives (or 1/2 tsp dried chives)
· 1 tsp Dijon mustard
· 1 tsp lemon juice
· Salt and pepper, to taste
Preparation
1. Add all chicken cake ingredients to a medium bowl, except the cooking spray. Mix well, cover, and put in the fridge for about an hour.
2. Preheat your oven to 375 degrees. Line a baking sheet with parchment and set aside.
3. Remove the chicken mixture from the fridge. Form your chicken cakes into 8 patties.
4. Spray a nonstick skillet with cooking spray and set over medium-high heat. Once the pan is hot, sear the cakes for 2-3 minutes per side, then transfer to your prepared baking sheet. Put it in the oven for about 10-15 minutes before serving.
5. For the sauce: Combine all ingredients together, cover, and refrigerate at least an hour before serving.
Notes:
· I do NOT count bites/points for canned chicken breast, though it will likely come up as bites/points. You can count it if you like or use the fresh chicken breast option.
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