Mediteranean-Inspired Chicken Patties

Faites le plein

Riche en protéines

Nouveau

with Zesty White Bean Salad

25 min

Difficulté: 1/3

Grecque

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Gluten

Arachides

Sésame

Noix

Poisson

Tags

Classic-plates

Riche en protéines

Nouveau

Mediterranean

Ingrédients

Poulet maigre haché

250 g

Échalote

1 unit(s)

Gousses d'ail

1 unit(s)

Mélange d'épices méditerranéen

7 g

Olives mélangées

30 g

Yogourt grec

1 unit(s)

Haricots cannellini

1 unit(s)

Bébés épinards

56 g

Tomato

1 unit(s)

Chapelure panko

0.33 cup

Mélange d'épices à l'ail et à l'aneth

4 g

Huile

1.5 tbsp

Sel

0.33 tsp

Poivre

0.33 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Peel, then cut half the shallot (use all for 4 servings) into 1/4-inch pieces.
Drain and rinse beans, then pat dry with paper towels.
Peel, then finely mince garlic.

Line a baking sheet with parchment paper.
To a medium-sized bowl, add chicken, half the garlic, panko and Mediterranean Spice Blend. Season with 1/4 tsp (1/2 tsp) salt and pepper. Combine.
Roll mixture into 8 (16) equal-sized meatballs. On the prepared baking sheet, arrange meatballs. Drizzle 1 tsp (2 tsp) olive oil over meatballs.
Roast in the top of the oven for 11-12 min, until browned and cooked through.**

Rough chop olives, reserving liquid.
Cut tomato into 1/2-inch pieces.
Rough chop spinach.

To a large bowl, add beans, tomatoes, olives, half the Dill-Garlic Spice Blend, spinach, shallots, 1/2 tsp olive brine and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to combine.
To a small bowl, add yogurt, remaining Dill-Garlic Spice Blend, remaining garlic and 2 tsp (1 tbsp) water. Season with salt and pepper. Stir to combine.