These chicken patties are a lighter alternative to the traditional meatballs. For this recipe I use ground chicken thighs instead of the more common ground chicken breast. I don’t recommend using the lean meat of the breast in this recipe, as it tends to dry out with prolonged cooking. The thigh meat, on the other hand, due to its higher content of fat, will keep its moisture even after the required additional cooking time in the oven. I start this recipe with a quick frying of the patties to seal in the moisture and flavor of the chicken. When I tried to skip this step and cook the raw patties in the sauce, the result was bland and unappetizing. If you want to make a larger quantity, I suggest you make another portion in a separate dish. This is a delicate dish that needs its space; overloading ingredients in one pot will ruin it (I have tried this option as well). This can be a stand-alone dish or served with mashed potatoes, rice, or pasta. Another option is to use a slice of brioche as a base to this dish. Before serving, I like to sprinkle nutritional yeast on top. Nutritional yeast tastes like cheddar cheese and is a good source of vitamin B12.
Yields: 3 servings
Preparation time: 45 minutes
Baking time: 30 minutes
Chicken patties ingredients:
1 lb/ ½ kg ground chicken thighs
½ tbsp Italian seasoning (optional)
½ tsp garlic powder/garlic granule
½ tsp onion powder
¼ tsp cumin
3 tbsp oil
Salt and pepper
Zucchini in Marinara sauce ingredients:
3 medium zucchini - chopped
1 large onion - chopped
1 tsp minced garlic
1 big jar of Marinara Sauce (25oz/709gr)
salt and pepper
½ cup nutritional yeast
3 tbsp chopped dill
3 tbsp chopped parsley
Preheat oven to 350F/180C
Mix ground chicken with egg and spices.
Warm oil in a wide and deep pot on high heat.
Create small patties of chicken (I used an ice cream scooper) and fry them for 2 minutes on each side.
To absorb the excess fat -place patties on a surface with paper towel.
In the same pot, still on high heat, sauté the chopped onion, minced garlic, and salt and pepper with the oil left from the chicken. Sauté for 5 minutes. Stir occasionally.
Add chopped zucchini. Sauté for another 10 minutes. Stir occasionally.
Add Marinara sauce. Adjust flavor by adding more salt and pepper if necessary. Bring to boil.
Place chicken patties back in the pot. Cover with marinara Sauce.
Cover pot and place in oven for 30 minutes.
Top with nutritional yeast and chopped herbs before serving.