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Chicken Squash Breakfast Patties

Serving Size

2

Ingredients

  • 8 oz Ground Chicken
  • 1/2 cup Butternut Squash (grated)
  • 2 tbsps Red Onion (finely chopped)
  • 1/2 Apple (peeled, finely chopped)
  • 2 Garlic (clove, minced)
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Sea Salt
  • 1 1/2 tsp Extra Virgin Olive Oil

Directions

  • Combine the ground chicken, grated butternut squash, finely chopped red onion, finely chopped apple, minced garlic, dried thyme, and sea salt in a large mixing bowl. Mix until evenly incorporated.
  • Heat the olive oil in a non-stick pan over medium heat.
  • Form the chicken mixture into four inches (10 centimeters) in diameter patties.
  • Cook the patties for 4–5 minutes on each side or until fully cooked through, reaching an internal temperature of 165°F (74°C). Cook in batches if necessary.
  • Serve warm and enjoy!

Notes

Leftovers:-Refrigerate for up to 3 days. No Butternut Squash:-Use another squash or sweet potato instead No Ground Chicken:-Use ground turkey or pork instead Optional Additions: Add fresh herbs like parsley or a pinch of nutmeg for extra flavor. Gestational Diabetes Carb Count: 13 g Protein content: ~23 g

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