Herbed Chicken Patties with Roasted Red Peppers and Potatoes

Italian herbs – the aroma fills the kitchen, ignites the senses, sparks the fire of desire, and eventually satisfies all our salubratory cravings! Garlic, onion, parsley, thyme, basil, sea salt and pepper – olive oil, red bell pepper, spinach, feta, and chicken. 

 

Oh, it’s all there. And it’s wonderful. 

Herbed Chicken Patties with Roasted Red Peppers and Potatoes

Herbed Chicken Patties:
1 lb. ground chicken
1 large egg (beaten)
1/4 cup almond flour
1/2 tsp garlic powder
1/2 cup spinach, coarsely chopped
1/4 cup feta cheese, crumbled
1/4 tsp. salt
1/8 tsp. ground pepper

 

Roasted Veggies:
1 1b. baby red potatoes
1 large bell pepper, seeded and chopped
1 clove fresh garlic, minced
1 small onion, minced
1 Tbs. fresh parsley, minced
1 Tbs. fresh thyme, minced
1 Tbs. fresh rosemary, minced
1 Tbs. fresh basil, minced
2 Tbs. olive oil
sea salt and pepper
1/4 cup fresh feta, crumbled

 

In a large mixing bowl, combine the chicken, egg, almond flour, garlic, spinach, feta, salt, and pepper. 

 

Mix well.

 

Form into 2-4 patties (your preferred size) and set aside.

 

Preheat the oven to 425 degrees.

 

In a large baking dish, mix together the potatoes, red pepper, garlic, onion, herbs, olive oil, and salt and pepper. 

 

Cover, and bake/roast for 30 minutes.

 

Stirring occasionally, top with the herbed chicken patties, cover, and bake for another 20-25 minutes, until the chicken is cooked through, but still moist, and the potatoes are soft.

 

Transfer to a serving tray and topped with the crumbled feta (and possibly pine nuts, if desired).