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Lunch: Fresh Chicken and Bacon Patties
This recipe includes superfoods such as:
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Get it now →Ingredients
1 12 Oz Can Chicken Breast
4 Slices Bacon
2 Medium Bell Peppers
1/4 Cup Sun Dried Tomato Pesto
1/4 Cup Parmesan Cheese
1 Large Egg
3 Tbsp. Coconut Flour
Instructions
1. Start by frying your bacon in a pan. Leave it to sizzle and get nice and browned on the one side.
2. While the bacon is cooking, measure out 1/4 Cup Tomato Pesto Sauce.
3. Once the bacon is crisped on one side, flip it to the other side.
4. Chop 2 Bell Peppers in half. Add them to a food processor.
5. Grind the peppers in the food processor until they are nicely chopped.
6. Pour all of the mixture into a bowl and pat dry with paper towels. You don’t want too much excess moisture here.
7. Once the bacon has finished cooking, add the 12 Oz Canned Chicken (or you can use fresh) and the bacon to the food processor.
8. Grind everything together into a chicken and bacon paste.
9. Add the chicken and bacon mixture to the peppers.
10. Add 1/4 Cup Parmesan Cheese, 1/4 Cup Tomato Pesto, and 1 Egg to the mixture. Mix everything together well.
11. Add coconut flour as needed, I ended up using 3 Tbsp. of it. You want a nice solid mixture you can form into patties.
12. Form the patties with your hand, grabbing up a small scoop of the chicken mixture and pressing it between your hands.
13. Fry the patties with a little oil over medium to medium-high heat. Crisp each side and once they are crisped, flip them over.
14. Set on paper towels to cool and serve! Optional: Serve with small sprigs of dill and chili garlic paste.
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Get it now →Nutrition Facts
Serving Size: 10
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 1587 kcal | ||
| Fat 115 g | ||
| Carbohydrate 30.6 g | ||
| Protein 99 g | ||
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