I love tuna patties. But lately, I do get more and more concerned about eating too much due to the mercury content. So consequently, we eat less and less of it. But I do miss tuna patties, so I thought I’d give this a try with chicken instead.
They made for a delicious lunch! I served them over greens much like you do with tuna patties and enjoyed every bite.
The recipe is easy enough for those of you with a food processor. You could do this in a blender too, but it will take a bit more work and effort. So if you have the option, definitely go for the processor.
You can make this even easier by using canned chicken if you so choose, but I’ve been using my Instant Pot a lot lately so it was easy enough to cook up a few frozen chicken breasts in minutes.
I firmly believe that chicken doesn’t have to be boring and this recipe is proof!
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Ingredients
- 1 cup chopped bell peppers (any color-green is lowest in carbs)
- 1 cup sliced mushrooms
- 1 medium zucchini
- 1 tbsp. dried parsley
- 2 tsp. dried thyme
- 2 tsp. dried, ground rosemary
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 medium cooked chicken breasts
- 4 large whole eggs
- oil for cooking, as needed
Instructions
- Place all ingredients in a food processor, except for the eggs and cooked chicken breasts.
- Blend until everything is evenly processed.
- Pulse in the eggs and lastly the chicken breasts.
- Us a spoon to spoon the mixture into a warm skillet with plenty of oil.
- Cook on each side for between 3 to 5 minutes, or until the patties are properly browned.
- Serve as desired.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):
NOTE: The data below is for the entire batch. The yield will vary based on the size of your patties. So simply divide the data by the number of patties you end up with. They worked out to 1 net carb per patty for me.
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