Chicken and Summer Squash Patties with Whipped Feta

Ingredients

Whipped Feta ​

• 1 cup/227 grams 0% plain Greek yogurt
• ½ cup/70 grams crumbled low-fat feta cheese
• ¼ cup/13 grams chopped fresh parsley
• 1 tablespoon/6 grams fresh lemon zest

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Patties and Salad

• 1 pound 92% lean ground chicken breast
• 1 large egg, lightly beaten
• 2 cups/227 grams grated zucchini (about 2 medium zucchini)
• 3 tablespoons psyllium whole husks
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Fine sea salt
• Freshly ground black pepper
• Nonstick cooking spray

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Salad ​

• 4 cups/121 grams packed baby arugula
• 1 tablespoon fresh lemon juice
• 1 tablespoon avocado oil
  

Method

For the Whipped Feta: 

1. Purée the yogurt and feta in a high-speed blender or food processor until smooth, about 3 minutes.
2. Add the parsley and lemon zest and pulse until combined.
3. Dollop the mixture onto 4 serving plates and spread it evenly.

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For the Patties and Salad: 

1. In a large bowl, mix together the chicken, egg, zucchini, psyllium husk powder, thyme, garlic powder, onion powder, and ½ teaspoon each salt and pepper to combine. 
2. Form into 12 round patties, about ½-inch thick. 
3. Heat a large nonstick skillet over medium heat until hot. 
4. Lightly coat with cooking spray. 
5. In 2 to 3 batches, cook the chicken patties, turning once and re-coating the pan with cooking spray as needed, until cooked through and lightly golden, about 4 minutes per side. 
6. Transfer to a plate and cover to keep warm. 
7. In a large bowl, toss together the arugula, lemon juice, avocado oil, and ¼ teaspoon each salt and pepper. 
8. Pile the salad on top of the feta. 
9. Top with the chicken patties. 
10. The whipped feta keeps, covered and refrigerated, for up to 4 days. 
11. The chicken patties keep, covered and refrigerated, for up to 3 days, or frozen for up to 1 month. 
12. Warm the patties in a low oven or microwave.