Welcome to multiple high protein breakfast options, all made from leftover chicken! All you need is a food processor to turn your leftovers into a protein packed breakfast.
PrintSweet or Savory Chicken and Plantain Fritters
- 2-3 ripe (dark black and yellow) plantains
- 1 fully cooked boneless skinless chicken breast or 2 thighs
- 1 tbsp coconut flour
Savory - 1 tsp coconut oil
- 2 tbsp minced garlic
- 1 shallot, chopped fine
- Zest and juice of 1 lime
- 1 bunch parsley
- 1 tsp dried basil
- 1/2 tsp salt
Sweet - 1 inch ginger, peeled and minced
- 1 tbsp cinnamon
- 1 tbsp honey
- 1/2 tsp salt
Directions
- Toss your leftover chicken into a food processor and pulse until the pieces are the size of grains of rice or smaller.
- Add the plantains and pulse until you achieve a smooth paste.
- Use a silicone spatula to scrape the chicken-plantain mix into a bowl. Mix in the coconut flour.
- Decide whether you’re making the sweet or savory variety.
- If you’re making the sweet ones, just mix your ginger, cinnamon, honey, and salt into the batter.
- For the savory ones, melt 1 tsp coconut oil in a skillet. Sautee the shallot until soft and translucent, 3-4 minutes. Add the garlic and continue to cook for another 2-3 minutes. Add the garlic, shallots, lime zest and juice, parsley, basil, and salt to the plantains and mix well.
- Moisten your hands and grab about 1/4 cup of dough. Shape it into a patty, no more than 1/4 inch thick.
- Melt your coconut oil in a skillet and cook at medium for 4-5 minutes per side or until golden brown. These burn easily, so when in doubt go low and slow on the heat.
- Freeze any leftovers between two pieces of parchment paper. Reheat by putting them on a cookie sheet and baking at 400F for 8-10 minutes, or until completely warmed through.
- Serve the sweet ones with leftover
home made fruit compote, such as the cherries from my Paleo AIP Cherry Balsamic Rosemary Chicken.
Paleo AIP Sage Chicken Breakfast Sausage
- 1 lb ground chicken
- 2 tbsp sage powder
- 2 tsp dried marjoram
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 1/2 tsp salt
- 1 large shallot
- 6-8 garlic cloves
Directions
- This couldn’t be easier. It’s just putting things in the food processor and pulsing until you have a seasoned meat paste.
- Toss the peeled and quartered shallot and your peeled garlic cloves into the food processor and pulse several times.
- Add the ground chicken and keep pulsing until the aromatics are mixed in.
- Scrape down the sides and add all the dried herbs.
- Breakfast sausage has a much finer texture than hamburger. Keep pulsing until it turns into a smooth meat paste.
- Moisten your hands and grab a golfball sized meat wad. Shape the sausage into small patties and cook over medium heat for at least 5 minutes per side, or until cooked through and the interior temperature reaches 165F.
