Chicken Patty with Sweet Potato and Brussel Sprouts

Ingredients

• Chicken Breast150 g
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Egg1/2 count (28 g)
• Brussels Sprouts1 cup (90 g)
• Oil1 tablespoon (10 ml)
• Sweet Potato1 medium (180 g)

Instructions

1. 1

   Step 1

   For the patty, cut the chicken and shred in a food processor or blender.

2. 2

   Step 2

   Chop the garlic with the onion and dice the sweet potato. If you want, you can keep the peel.

3. 3

   Step 3

   Heat a pan over high heat. Once heated, pour half the oil, spread and add the onion with the garlic and a pinch of salt.

4. 4

   Step 4

   Stir-fry for 3-5 minutes over medium heat or until the onion gets translucent. Turn off and set aside.

5. 5

   Step 5

   Mix the garlic with the onion, chicken, beaten egg, salt and pepper in a bowl. Knead.

6. 6

   Step 6

   Shape into a patty. If you want, you can let sit in the fridge for 15 minutes.

7. 7

   Step 7

   Then preheat a pan, pour the remaining oil, spread and add the sweet potato with the cabbages and a pinch of salt.

8. 8

   Step 8

   Cook each side for 2 minutes over medium heat. Then cover and let cook for 8-10 minutes until the sweet potato is tender. Stir from time to time.

9. 9

   Step 9

   Cook each side of the patty for 4-5 minutes over medium heat in the same pan you cooked the onion.

10. 10

    Step 10

    Remove the patty and the vegetables once browned. Serve and add salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Patty with Sweet Potato and Brussel Sprouts can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.