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.
1 1/2 lb. extra lean ground chicken
1 1/2 teaspoons dried oregano
1 1/4 teaspoons Himalayan pink salt
3 cups organic kale, removed from stems and finely chopped
3 cups brocolli florets, finely chopped
1 1/5 Tablespoons organic olive oil
Putting it all together:
- Preheat grill or indoor grill to medium heat. We love this Cuisinart grill with reversible plates.
- 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.