Mediterranean Chicken Patties (Print View)

Tender chicken blended with feta, olives, and herbs for a vibrant Mediterranean dish.

# Components:

→ Patties

01 - 1 pound ground chicken
02 - 1/2 cup crumbled feta cheese
03 - 1/4 cup fresh parsley, cilantro, or mint, chopped
04 - 1/2 cup diced tomatoes
05 - 1/4 cup Kalamata or green olives, chopped
06 - 1 medium red onion, finely diced
07 - 2 cloves garlic, minced
08 - 1/2 cup breadcrumbs
09 - 1 large egg
10 - 2 tablespoons olive oil or avocado oil
11 - Salt and freshly ground black pepper to taste

→ Optional Toppings

12 - 1/4 cup crumbled feta cheese
13 - 1 cup sliced cucumbers
14 - 1/2 cup chopped tomatoes
15 - 1/4 cup fresh parsley or dill, chopped

# Directions:

01 - In a large mixing bowl, combine ground chicken, crumbled feta, chopped herbs, minced garlic, and beaten egg. Mix gently until just combined.
02 - Fold in diced tomatoes, chopped olives, diced onion, and breadcrumbs. Season generously with salt and pepper.
03 - Divide mixture into 4 equal portions. Shape into patties approximately 3/4 inch thick.
04 - Place patties on a plate or tray and refrigerate for 15 minutes to firm them up.
05 - Heat olive oil in a large skillet over medium-high heat until shimmering.
06 - Add chilled patties to the skillet. Cook for 5 to 6 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F.
07 - Remove from skillet and let rest for 2 minutes.
08 - Serve warm, garnished with extra feta, cucumbers, tomatoes, and fresh herbs as desired.

# Expert Advice:

01 -
  • They cook in minutes: From fridge to table in less than 45 minutes, no fancy techniques required.
  • Meal prep magic: Shape them the night before and cook whenever hunger strikes.
  • Naturally high protein: Satisfying enough to feel like a real meal, light enough to not weigh you down.
  • A thousand ways to serve: Stuff them in pita, nestle them over salad, or eat them straight with your hands.
02 -
  • Chill before cooking: I learned this the hard way when my first batch fell apart—those 15 minutes in the fridge aren't optional, they're essential.
  • Don't overmix: The moment everything is combined, stop; dense, heavy patties taste nothing like what they should, and you can taste the difference immediately.
  • Medium-high heat is your friend: Too low and they'll be pale and greasy; too high and they'll burn before cooking through.
03 -
  • Wet your hands lightly: When shaping, slightly damp hands keep the mixture from sticking and make forming clean patties effortless.
  • Use a meat thermometer: It takes the guesswork out and ensures they're cooked through without being overdone.
  • Don't skip the rest: Those 2 minutes after cooking let the patties firm up and stay juicy instead of falling apart when you bite into them.
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