Herbed Chicken Patties With Cilantro Lime Rice And Sun-Dried Tomato Aioli
These herbed chicken patties are moist on the inside and crisped golden on the outside. Paired with a side of zesty cilantro lime rice and a dollop of tangy sun-dried tomato aioli. (Jump to Recipe)
Crispy chicken patties are arranged over a bed of steaming cilantro lime rice and casually mounted with a sun-dried tomato aioli to tie everything in. These beautiful bowls make a mean meal prep arrangement.
Herbed Chicken Patties
When I say “herbed” chicken patties, I’m talking about a selection of fresh chopped herbs mixed into the ground chicken. I add a few other things into the ground chicken mixture to boost the flavor. But the herbs here, do most of the work. Feel free to swap out the ground chicken with some lean ground turkey, if that is your preference with meat selection. These chicken patties freeze well. Whether you’re mixing the the raw ingredients and then freezing them or if you cook them and then freeze them. They both work. I would store them for no longer then a month in the freezer.
Cilantro Lime Rice
Think Chipotle. This cilantro lime rice is pretty much like that. Jasmine rice is first cooked and then enhanced with fresh cilantro and a squeeze of lime. No boring rice here.
Sun-Dried Tomato Aioli
If you’ve seen a few of my recent posts, we’ve kind of been into the whole aioli thing. There’s nothing better than to dunk or dip something into a little dish filled with so much unbelievable, tangy flavor!
Love this meal? Be sure to check out a few of my favorites:
Healthy Taco Turkey Burrito Bowls
Flank Steak With Sweet Potatoes And Brussels Sprouts
If you make these Herbed Chicken Patties, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Herbed Chicken Patties With Cilantro Lime Rice And Sun-Dried Tomato Aioli
Ingredients
For The Cilantro Lime Rice
- 1 1/2 cup jasmine rice
- 1/2 cup packed fresh cilantro, chopped
- 2 limes, squeezed
For The Sun-Dried Tomato Aioli
- 1 cup mayonaise
- 6 sun-dried tomatoes with oil
- 1 lemon, squeezed
- 1/2 tsp salt
- 1/2 tsp pepper
For The Chicken Patties
- 2 pounds ground chicken
- 2 eggs
- 1 tbsp mustard
- 2 tbsp mayonnaise
- 1/3 cup parsley, chopped
- 3 green onions, chopped
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
Instructions
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Cook rice according to package directions. Once done, season with salt and add cilantro and lime juice. Use a fork to fluff the rice and to mix in the cilantro. Make the aioli while rice is cooking.
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Place sun-dried tomato aioli ingredients into a food processor and processes for 1 minute. Refrigerate until ready to use.
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Combine ground chicken, eggs, mustard, mayonnaise, parsley, green onions, paprika, salt, and pepper in a large bowl. Stir with a large spoon until well combined.
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Heat oil in a skillet over medium heat. Using your hands, take 1/3 cup to 1/2 cup of ground chicken mixture and form into a ball, press down until it is 3/4 inch in flatness. Carefully place into the hot pan. Repeat until all the chicken mixture is gone. Do not crowd the pan. This will take a few cooking batches. Add additional oil as needed in between adding more patties to the pan. Cook chicken patties until golden brown and no longer pink in the center, 5 to 7 minutes per side.
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Divide rice and chicken patties evenly among 4 bowls. Garnish with cilantro, a dollop of sun-dried tomato aioli, and serve with lime on the side. If storing for the next day, omit the aioli and only add on when ready to eat.
I could literally SMELL the chicken aromas thru my computer screen! What?? It looks so heavenly!
It is totally a bite of heaven and so so flavorful! Thank you hun!