Caribbean Baked Chicken Fritter
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
0.25 tsp Cinnamon, ground 0.25 tsp Pepper, black 0.14 tsp Pepper, red or cayenne 1 tsp Salt 1 fl oz Lemon Juice 0.25 cup, diced Pineapple, fresh 0.50 cup, chopped Onions, raw 0.25 cup, chopped Green Peppers (bell peppers) 1 cup, sliced Zucchini 8 tbsp Extra Virgin Olive Oil 0.50 tbsp Caribbean Jerk Seasoning 12 oz boneless chicken breast - raw 9 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white) 8 tbsp Arrowhead Mills organic coconut flour 0.75 cup 2% milk mozzarella cheese 1 serving Okios Fat Free Plain Greek Yogurt 2 tbsp Honey
Cube raw chicken breast onions and peppers. shred one medium zucchini. Combine ingredients in a bowl and season with salt, pepper, and jerk seasoning. Fold in yogurt, egg whites, and cheese. Stir in coconut flour 1/4 of a cup at a time. Moisten the mix with olive oil to a firm cookie dough consistency. Bake on parchment paper at 350°F for 20 minutes. Lightly brush on or drizzle additional olive oil to aid in browning. sprinkle with paprika for garnish.
If you wish top "plate " the recipe combine honey along with pineapple puree, lemon juice, cinnamon, and cayenne pepper into a small sauce pan over medium heat until caramelized. Drizzle on plate and sprinkle sliced almonds on for garnish. This dish will go well with peppers and onions and a baked sweet potato.
Serving Size: 8 servings of three 3" medallions (24 in all)
If you wish top "plate " the recipe combine honey along with pineapple puree, lemon juice, cinnamon, and cayenne pepper into a small sauce pan over medium heat until caramelized. Drizzle on plate and sprinkle sliced almonds on for garnish. This dish will go well with peppers and onions and a baked sweet potato.
Serving Size: 8 servings of three 3" medallions (24 in all)
Nutritional Info Amount Per Serving
- Calories: 272.7
- Total Fat: 16.6 g
- Cholesterol: 6.1 mg
- Sodium: 404.0 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.7 g
- Protein: 18.6 g
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