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Changing lives in the Southlake, Colleyville and Keller area
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Veggie Parmigiana with Chicken Cake
Prep Time
25 minutes
Cooking Time
30 minutes
Yields
8 servings
Ingredients
Veggie Parmigiana Ingredients
1 1/2 cups thinly sliced brussel sprouts
1 cup shredded carrots
1 cup thinly sliced cabbage
1/4 cup of olive oil
1 cup tomato sauce
*salt and pepper for added taste
Chicken Cake Ingredients
1/2 cup of gluten free quick oats
1 egg
2 tablespoons of plain yogurt
1/3 cup of grated Parmesan cheese
2 teaspoons garlic salt
1 tablespoon Italian seasoning
2 cups of finely chopped chicken
Directions
Preheat oven to 450 degrees. Place Brussel Sprouts, shredded carrots, red cabbage in a large mixing bowl and sauté in olive oil. Add pinch of salt and pepper. Toss until well combined. Spread evenly on greased baking sheet and bake for 25 minutes. During last 5 minutes, pull out and drizzle tomato on top.
In medium bowl, mix quick oats, egg, yogurt, Parmesan cheese, Italian seasoning and garlic salt. Stir in chicken. Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes. In 12 inch skillet, heat coconut oil over medium-high heat. Cook cakes in oil for about 4-5 minutes, turning once until golden brown.
Serve Chicken Cakes on bed of Veggie Parmigiana.
Credit
Self Theory: Jessica Johnston Creations