Easy Baked Chicken and Veggie Patties (Healthy High-Protein Dinner)

• 

  RATINGS

  Not rated yet

• 

  COOK TIME

  Prep 20m • Cook 15m

• 

  VIEWS

  363

1. boneless skinless chicken breast

   1.5 lb (about 700 g)

2. fresh broccoli florets

   3/4 cup finely chopped (about 90 g)

3. carrot

   1/2 medium, peeled and finely grated (about 60 g)

4. canned or frozen corn, drained and patted dry

   1/2 cup (about 80 g)

5. cornstarch

   1 tsp

   Can’t find it? Try this one.

6. dry white wine or apple cider vinegar (substitute for chinese cooking wine)

   1 tsp

   Can’t find it? Try this one.

7. low-sodium soy sauce

   1 tsp

   Can’t find it? Try this one.

8. oyster sauce

   1 tsp

   Can’t find it? Try this one.

9. kosher salt

   1/4 tsp

10. freshly ground black pepper

    1/4 tsp

11. neutral oil (like canola or avocado), for pan-frying

    1 tbsp

1. Step 1:

   Place chicken breast pieces in a food processor. Pulse 12–15 times until very finely chopped but not pasty — about the texture of coarse ground turkey. If you don’t have a food processor, you can finely chop the chicken by hand with a sharp knife. Transfer to a large bowl.

   

2. Step 2:

   Boil broccoli florets and grated carrot together for 4 minutes until just tender. Drain well in a fine-mesh strainer, then press gently with paper towels to remove excess moisture. Let cool 2 minutes.

   

3. Step 3:

   Transfer boiled broccoli to a cutting board and chop into tiny pieces — no larger than 1/8 inch. Finely chop the boiled carrot as well. Add to the chicken bowl.

   

4. Step 4:

   Add corn, cornstarch, white wine (or Chinese cooking wine), soy sauce, oyster sauce, salt, and pepper to the bowl.

   

5. Step 5:

   Use clean hands or a silicone spatula to mix everything until evenly combined — about 1 minute. Don’t overmix; just get the seasonings distributed. Let rest 10 minutes at room temperature.

   

6. Step 6:

   Scoop about 1/3 cup mixture per patty. Wearing gloves if needed, gently shape into 4 flat, 3-inch-wide rounds, about 3/4 inch thick. Press edges smooth.

   

7. Step 7:

   Heat a non‑stick pan over low heat and brush lightly with oil. Place patties in the pan and cook over low heat until deeply golden on both sides and cooked through (internal temperature 165°F / 74°C). Let rest 2 minutes before serving.

   

1. Don’t over-process the chicken for a juicy, non-mushy patty.

2. Cook over low heat and flip only when golden to avoid breaking.

3. Add an egg white for an extra tender chicken patty.

4. Ensure internal temperature hits 165°F (74°C) for food safety.

5. Bake at 200°C / 400°F for 18–22 minutes, flipping halfway.

Help others discover this dish — share it!