Italian Style Chicken Sliders
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings (8 sliders or 4 full-sized burgers
gluten-free, paleo, dairy-free, nut-free, egg-free, AIP-friendly
  • 1 small zucchini, spiralized with Blade D, noodles roughly chopped
  • 1 pound ground chicken (lean or dark meat, I prefer ground thigh meat)
  • 1 large garlic clove, minced
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • ½ teaspoon onion powder
  • ¼ teaspoon red pepper flakes
  • sea salt and black pepper, to taste
  • 2 tablespoons extra-virgin olive oil (or ghee)
  • ½ small red onion, peeled, spiralized with Blade A, noodles trimmed
  • 8 leaves Boston or Butter lettuce
  • 8 Roma (plum) tomato slices (about 2 tomatoes)
  • 2 cups micro greens
  • ketchup for serving
  1. In a large bow, combine the zucchini noodles, chicken, garlic, parsley, oregano, basil, onion powder, and red pepper flakes and season with sea salt and black pepper. Using your hands, form the mixture into eight small patties (or four large). Refrigerate for about 10 minutes to set.
  2. Heat the olive oil (or ghee) in a grill pan or large skillet over medium-high heat. When the oil is shimmering, add the onions to one half of the pan and the patties to the other, working in batches if necessary. Season the onions with sea salt and black pepper and sear, tossing occasionally, until mostly caramelized. Sear the chicken patties for 5 minutes per side or until browned and cooked through.
  3. On a serving platter, lay out the lettuce leaves and place a burger on each (if you made sliders). Top each with a tomato slice, caramelized onion, and micro greens. (Top with another piece of lettuce if you made larger burgers.) Serve which ketchup, if desired.
To make AIP-friendly leave out tomatoes and red-pepper flakes
Recipe by Tasty Yummies at