Bacon-Herb Chicken Cakes
Avocado-Orange Salad
Ingredients
- 2 slices nitrate-free bacon (see Note)
- 1 reserved cooked chicken breast, chopped (from Lemon-Thyme Chicken recipe)
- 1 large egg, lightly beaten
- 1 Tbsp almond flour
- 1 Tbsp Italian seasoning
- 1 tsp lemon juice
- ¼ tsp lemon zest
- ½ tsp garlic salt
- ½ tsp pepper
Instructions
- Preheat oven to 350°F. Microwave bacon on a paper towel-lined plate at HIGH 1 to 2 minutes or until crisp; chop.
- Combine chicken, bacon, egg, flour, seasoning, lemon juice, lemon zest, garlic salt, and pepper in a bowl. Shape into 4 cakes. Place on a lightly greased rack on a baking sheet.
- Bake 15 minutes or until golden brown. Serve 2 cakes per person.
Side Dish Ingredients
- 1 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- ¼ tsp garlic salt
- ¼ tsp pepper
- 2 Tbsp extra virgin olive oil
- ¾ (6-oz) pkg baby spinach
- 1 avocado, cut into chunks
- 1 navel orange, cut into rounds
Side Dish Instructions
- Whisk together vinegar, mustard, garlic salt, and pepper in a bowl; gradually add oil, whisking until blended.
- Add spinach, avocado, and orange; toss.
Paleo Meal Plan
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