Caribbean Baked Chicken Fritter

Caribbean Baked Chicken Fritter
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Caribbean Baked Chicken Fritter calories by ingredient


Introduction

These lite and refreshing fritters can be served with baked sweet potatoes and sauteed onions and peppers for a satisfying meal with a zesty splash of the Caribbean! These lite and refreshing fritters can be served with baked sweet potatoes and sauteed onions and peppers for a satisfying meal with a zesty splash of the Caribbean!
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

Tips

To add color, use red onions. Additional garnish could also be toasted almonds.


Directions

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 350F 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)