Honey Chicken Sliders

Allergy Status

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast

Friendly To: AIP Paleo, Diabetic, GAPs, Paleo, SCD


Ingredients

  • 900g/2 lb Ground Chicken

  • 70g/2.5 ounces Honey

  • 3 TBSP Dried Spinach

  • 1 TBSP Onion Powder

  • 2 - 3 tsp Sea Salt

Directions

  • These sliders are so easy to make! Preheat your oven to 400f/204c. Place all of your ingredients into a large mixing bowl. Use a large fork to mix it all together.

  • Line a baking tray with parchment paper, then use a medium scoop to portion dough. We like to use the OXO medium cookie scoop (about 1.5 T) for sliders.

  • Roll and flatten each portion into a slider shape, then place on your baking tray. Bake at 400f/204c for 18 - 25 minutes. The size of your slider will determine the cook time. Use a quick read meat thermometer to check your sliders. They should be a minimum of 165f/74c in the center.

This recipe is large enough to have extra sliders in the freezer for future lunches. Burgers are perishable, so don’t forget to pack this lunch with an ice pack.