For as long as I can remember, my parents and teachers and doctors and even my favorite cartoons told me, “breakfast is the most important meal of the day!” And, up until recently, I completely ignored them – thinking that breakfast was synonymous with sugary cereal and that skipping over it was a sure-fire way to save on calories. Needless to say, I was severely misinformed on both accounts. Now my routine looks a little more like this: sweat, eat, repeat. I might as well have a neon light hovering above my messy bun that flashes, WILL WORKOUT FOR FOOD! But, not just any food. Post-workout protein is essential for muscle recovery and growth.
With a high concentration of protein in my current dietary plan, I’m always looking for new ways to get the goods. Behold! This scratch-made Apple Maple Chicken Sausage recipe is hearty, sweet, and savory all in one protein-packed patty. Not to mention, they’re the perfect compliment to my all-time fave egg muffins (more on that later) and they will be finding a permanent place in my menu, somewhere between PRoats and pancakes.
Ingredients (yields 10-12 patties):
16 oz ground chicken
1 medium apple (about 1 cup diced)
1/4 cup yellow onion (diced)
2 tbsp pure maple syrup
1/4 tsp cinnamon
1/4 tsp sea salt (or to taste)
1/4 tsp pepper (or to taste)
1 tsp EVOO
Preheat oven to 350 degrees. Dice 1 medium apple (about 1 cup) and 1/4 cup yellow onion and combine in a medium saucepan. Sauté over medium heat until mixture is soft and lightly brown. Remove from heat and allow to cool. In large bowl, combine ground chicken with sautéed apple-onion mixture. Add 2 tbsp maple syrup, cinnamon, salt, and pepper and mix thoroughly. Form into 10-12 even balls. Spray a large baking sheet with coconut oil and set aside. Heat 1 tsp EVOO in a medium saucepan. Add 3-4 patties at a time and cook for 1-2 minutes on each side until lightly browned. Transfer patties onto baking sheet and bake until cooked through, about 10-15 minutes. Serve 1-2 patties as a side with your fave M1!