Looking for a quick and healthy dinner idea that’s high in protein, packed with veggies, and perfect for meal prep? These baked chicken rissoles check all the boxes. Made with lean ground chicken, fresh herbs, and hidden vegetables, these savory patties are ideal for busy weeknights, kids’ lunches, or light dinners.
Why You’ll Love This Recipe:
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Baked, not fried – healthier and less mess
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Veggie-loaded for extra nutrients
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Budget-friendly ingredients
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Freezer-friendly – make a double batch
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Kid-approved and picky-eater friendly
Ingredients Breakdown:
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Ground Chicken (1 lb): Lean protein base that keeps the rissoles tender and light.
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Breadcrumbs (½ cup): Bind the mixture and add a bit of structure and texture.
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Onion (1 small, finely chopped): Adds moisture and savory depth.
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Garlic (2 cloves, minced): Brings aromatic flavor to the mix.
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Carrot (1 medium, grated): Adds subtle sweetness, color, and extra nutrients.
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Fresh Parsley (½ cup, chopped): Brightens the dish with fresh, herbal notes.
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Egg (1): Binds the ingredients together for a cohesive mixture.
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Salt (1 tsp) & Black Pepper (½ tsp): Essential seasoning to enhance the overall flavor.
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Paprika (1 tsp): Adds a warm, smoky hint and color.
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Dried Oregano (1 tsp): Gives a Mediterranean flair and herbal depth.
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Olive Oil Spray: Helps achieve a golden finish while keeping it light and healthy.
Tips and Tricks:
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Want extra crisp? Broil for the last 2–3 minutes
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Add flavor boosters like Dijon mustard or a sprinkle of parmesan
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These freeze well – perfect for meal prep
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Use slightly damp hands when forming patties to prevent sticking
Variations and Customizations:
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Spicy Rissoles: Add chili flakes or cayenne
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Dairy-Free Option: Use dairy-free breadcrumbs
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Keto-Friendly: Replace breadcrumbs with almond flour
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Extra Veggie Boost: Add finely chopped spinach or zucchini
Pairing Suggestions:
Serve with:
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Greek yogurt or tzatziki sauce
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Mixed greens, quinoa salad, or roasted vegetables
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Mashed potatoes or cauliflower mash
Make it a meal: Use in wraps or burgers for lunchbox-friendly leftovers
Storage Instructions:
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Refrigerate: Airtight container, up to 4 days
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Freeze: Store in zip-top bags for up to 3 months
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Reheat: Oven, microwave, or air fryer
Popular Questions:
Can I use ground turkey instead of chicken?
Yes, ground turkey works great—choose a version with a little fat for the best results.
Do I need to cook the vegetables beforehand?
No, they cook perfectly inside the rissoles as they bake.
Can I pan-fry instead of baking?
Absolutely. Use a bit of olive oil in a non-stick pan and cook over medium heat for 4–5 minutes per side.