This Mexican chicken patty recipe is simple to prepare and so juicy and flavorful it’s sure to become a family favorite. They’re also gluten-free, paleo and low carb!
I’ve been revisiting some old favorites lately, and today it’s a twist on our chicken patties—this time with Mexican flavors. Think salsa, taco seasoning, a squeeze of lime and plenty of cilantro. Serve with guacamole or extra salsa for a quick, healthy dinner.
One trick to keep these patties moist is adding grated zucchini. You won’t notice it once they’re cooked, but it helps keep the patties tender and juicy without changing the flavor.
If you enjoy fresh herbs like I do now, you’ll appreciate the bright lift that cilantro gives to this recipe. It pairs perfectly with the lime and salsa and turns a simple chicken patty into something vibrant.
These patties are quick to make and versatile—serve them warm from the skillet or chilled in a salad or lunchbox. They hold together well even though the mixture is a little loose before cooking.
Give this easy Mexican chicken patty recipe a try—it’s a fast, healthy option for weeknight meals and meal prep alike. Enjoy!
Mexican Chicken Patties
This Mexican chicken patty recipe is easy to make and so juicy and delicious, it will be a guaranteed hit with your whole family! They’re gluten-free, paleo and low carb.
Main Course
American, Mexican
chicken burger recipes, chicken patty recipe, healthy chicken burger, healthy meal prep, paleo dinner recipes, paleo Mexican recipes
20
minutes
20
minutes
40
minutes
7
patties
122
kcal
Ingredients
- 1 lb ground chicken breast 500 g
- 1 small zucchini peeled and finely grated (about ½ cup packed), squeezed to remove excess moisture
- 1 jumbo egg
- 1 ½ tbsp taco seasoning
- ⅓ cup mild salsa
- 2 tbsp packed fresh cilantro chopped
- 2 tsp olive oil
- fresh lime wedges to serve (optional)
- guacamole to serve (optional)
Instructions
-
In a large bowl, combine ground chicken, grated zucchini, egg, taco seasoning, salsa and chopped cilantro. Season lightly with salt.
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With wet hands, form 2 to 2.5 inch patties (about 7). The mixture may feel loose, but the patties hold together while cooking.
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Heat olive oil in a non-stick skillet over high heat. When hot, add about 4 patties without overcrowding. Reduce heat to medium-low and cook for 5 minutes.
-
Flip and cook another 5 minutes, until patties are browned outside and cooked through. Repeat with remaining patties, adding oil if needed.
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Serve warm or cold with a squeeze of lime and extra salsa or guacamole if desired.