Moroccan Chicken Patties {Paleo, Whole30}
These patties are filled with bold, earthy homemade Moroccan seasoning and bursts of bright citrus from lemon juice and zest.
Equipment
- measuring cups and spoons
- 1 medium mixing bowl
- 1 Large skillet
- 1 large plate
- 1 wide spatula
Ingredients
- several sprays of cooking spray* I typically use avocado cooking spray
- 1 lb ground chicken
- 2 tablespoon Homemade Moroccan Seasoning**
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup almond flour
- 2 eggs beaten
- zest of 1 lemon
- 2 tablespoon lemon juice
Instructions
- Spray a large skillet with cooking spray and heat over MEDIUM until extremely hot.
- Spread the raw chicken out as much as possible in the mixing bowl. Sprinkle evenly with Moroccan Seasoning, salt, black pepper, almond flour and lemon zest. Pour beaten eggs and lemon juice on top.
- Use your hands to gently combine the ingredients. Do this only until all the spices/seasonings look and feel evenly distributed. Separate meat into 6 roughly even sections and make about 4" wide patties.
- Add patties to the very hot skillet, leaving room between each one so they can form a golden brown crust. Sear 4-5 minutes on the first side and flip cooking an additional 2-3 minutes. Transfer to a plate while you cook the remaining patties. It usually takes me 2 batches to get all of the patties cooked. Serve warm with your favorite sides!
Notes
*This is the avocado oil spray that I normally use.
**Here's a link to my simple, 5 minute Homemade Moroccan Seasoning.
Nutrition
Calories: 189kcalCarbohydrates: 3gProtein: 17gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 120mgSodium: 552mgPotassium: 454mgFiber: 2gSugar: 1gVitamin A: 468IUVitamin C: 2mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!