Juicy High-Protein Steamed Chicken Patties
Method
Cut the chicken breast into small cubes and season with the garlic powder, onion powder, salt, and black pepper. For deeper flavor, cover and refrigerate for 1 hour, although this step is optional.
Transfer the seasoned chicken to a food processor or blender. Add the psyllium husk and chopped herbs.
Blend until a smooth, sticky mixture forms. The psyllium absorbs moisture and binds the mixture, creating exceptionally juicy patties without the need for breadcrumbs or flour.
Lightly wet your hands with cold water and shape the mixture into 5 evenly sized patties. Wet hands prevent the mixture from sticking and help create smooth, even patties.
Arrange the patties in a steamer basket, leaving a small amount of space between each one to allow the steam to circulate evenly.
Steam for 20 minutes, or until the patties reach an internal temperature of 74°C (165°F) and are fully cooked.
Serve immediately with steamed vegetables, mashed cauliflower, roasted potatoes, or a fresh salad for a balanced, protein-rich meal.
Psyllium husk is the key ingredient that gives these patties their remarkably tender and juicy texture. Unlike breadcrumbs, it retains moisture without adding unnecessary carbohydrates, making these patties perfect for high-protein and low-carb meal plans. They also freeze exceptionally well and can be reheated without drying out.
Nutrition Facts
Per serving
