Rosemary-Lavender Chicken Patties

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 pounds boneless skinless chicken thighs
  • 3/4 teaspoon culinary lavender
  • 4 leaves sprigs rosemary only
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons coconut oil


  • In a high-powered blender or food processor, blend all ingredients (except coconut oil) until a paste forms. Form mixture into sixteen, small 2-ounce patties.
  • In a large skillet, heat coconut oil over medium-high heat. Cook each patty for 4 minutes per side until cooked through and golden on the outside.
  • Place on a paper towel-lined platter.


SERVING SUGGESTION: Shredded Brussels Sprouts (Cut large Brussels sprouts in half lengthwise then place on a clean surface, cut sides down, and thinly slice; stir-fry in olive oil and grass fed butter over medium heat until almost tender. Add a little low sodium chicken broth, cover and simmer for 3 minutes or until tender; toss with salt and pepper to taste.)
NUTRITION: 216 Calories; 12g Fat; 25g Protein; 1g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 112mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat.
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