These chicken slider are super quick and easy to prepare, contain healthy green veggies packed with immune supporting nutrients like Vitamins A and C, and key minerals including Potassium, Calcium, Magnesium, Manganese and Iron. They are also high in Protein (21 grams for 2 sliders), low in calories and taste delicious! Wrap them in Boston lettuce with sliced tomato and avocado, stuff them in a Gluten-Free Pita and/or enjoy with this Healthy Coleslaw.
Serves 6; freezes and reheats well for up to 3 months.
Remove center stems from kale (simply grab bottom of stem with one hand and use other hand to slide all the leaves off); discard stem and chop kale into fine pieces. You can also use a food processor to chop it along with the broccoli but don’t over-pulse or it will become mushy. Wash and rinse well – an herb colander is great for this step.
Combine all ingredients in a bowl and mix well. Form the mixture into even sliders (about 3 inches each).
Cook for 8 to 10 minutes per side, or until cooked through.
In a large bowl, combine ground chicken, green onion, minced garlic, eggs, 1 tsp of the salt and black pepper.
Mix well and, using wet hands form mixture (will be loose and a little difficult to form into balls otherwise) into meatballs and place on parchment lined pan, spaced a little apart from one another.
Bake for 30-35 minutes until lightly browned.
Meanwhile, in a medium saucepan, combine broth, tomato paste, honey, apple cider vinegar, chili powder, paprika, ground mustard and remaining 1 tsp salt.
Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Adjust seasoning if needed.
Remove meatballs from the oven and top with sauce.
