Weight Watchers Chicken Patties (Freezer Friendly) Recipe
Weight Watchers Chicken Patties (Freezer Friendly) Recipe, a nutritious and delicious meal that will help you stay on track with your healthy eating journey.
This recipe is perfect for anyone looking for a healthy meal that is both satisfying and easy to prepare.
The combination of eggplant, mushrooms, and chicken creates a unique and flavorful patty that is packed with protein and fiber.
These patties are also freezer-friendly, so you can make a big batch and have a quick and healthy meal ready whenever you need it.
Whether you’re following a specific diet or just looking to add some variety to your meal plan, these chicken patties are a must-try.
What’s great about these patties is that they can be enjoyed in a variety of ways. Serve them on a whole grain bun with your favorite toppings, wrap them in lettuce for a low-carb option, or enjoy them on their own as a side dish.
The possibilities are endless! The best part is that these patties are incredibly easy to make, so even if you’re short on time, you can still enjoy a healthy and satisfying meal.
So, whether you’re looking for a quick lunch or a healthy dinner option, give them a try!
Weight Watchers Points
0 Points (2022/2023 Plan)
MyWW Points: 0 Blue Plan and 5 Green Plan
Related Recipes
Easy Weight Watchers Grilled Herb Chicken
Weight Watchers Parmesan Chicken
Weight Watchers Jalapeno Chicken
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Weight Watchers Chicken Patties (Freezer Friendly)
Equipment
Ingredients
- 1 unpeeled eggplant
- 12 button mushrooms quartered
- 2 cloves garlic grated
- 2 tablespoon reduced-sodium soy sauce
- 2 pounds extra lean ground chicken
- salt to taste
- ground black pepper to taste
Instructions
- Pierce an eggplant with a fork, approximately 15 times.
- Place the eggplant on a microwave-safe plate and microwave on high for 8 minutes or until it is collapsed and tender when pierced with a knife.
- Place the eggplant on a cutting board and carefully cut it in half lengthwise.
- Let the eggplant cool for 5-10 minutes.
- Finely chop mushrooms in a food processor.
- Heat a large nonstick skillet over medium-high heat and add mushrooms and garlic.
- Cook until the mushrooms are tender and most liquid has evaporated, about 5 minutes.
- Stir in soy sauce and cook until the liquid evaporates, about 2 minutes.
- Spoon the mushroom mixture into a large bowl.
- Preheat the broiler and line a rimmed baking sheet with nonstick foil or cooking spray.
- Scoop out the eggplant pulp and discard the skin.
- Process the eggplant pulp in a food processor until it is pureed.
- Add the eggplant puree to the mushroom mixture in the bowl.
- Cool the mixture slightly for about 5 minutes.
- Add chicken, salt, and pepper to the mushroom mixture.
- Divide the mixture into 8 equal portions and shape each portion into a 3/4-inch-thick patty on the prepared baking sheet.
- Broil the patties 5 inches from heat for 10 minutes.
- Turn the patties over and broil until an instant-read thermometer inserted into the side of the patties registers 165°F, about 5-7 minutes.
To Freeze:
- Cool the patties, wrap each individually in plastic wrap, and place in a freezer zip-close bag.
- Freeze for up to 2 months.
To Reheat
- Thaw the patty, wrap it loosely in a paper towel, and microwave on high for 1 minute.
- Turn the patty, microwave for 1 more minute, or until it is thoroughly heated.
Notes
Nutrition
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