• 2 green onion, finely chopped
  • 2 1/2 cups kale, finely chopped (leaves only)
  • 1 pound skinless boneless chicken breasts, cut into chunks
  • 1/2 teaspoon sea salt
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 egg
  • 2 tablespoons coconut flour


  1. Heat a large skillet over medium high heat with 1 teaspoon coconut oil add green onions and cook until tender, about 3 to 5 minutes.
  2. Add kale and cook until wilted, about 2 to 3 minutes.  Set aside.
  3. Add chicken to a food processor and process on pulse until ground.  Transfer meat to a large mixing bowl.  Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour.  Mix together with hands until well combined.
  4. Cover with plastic wrap and refrigerate for at least 4 hours or even better overnight.
  5. Divide your chicken mixture into 6 to 7 even patties.
  6. Coat a large non-stick pan with coconut oil  to just coat the bottom (not a lot).  Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.
Original recipe from used 1/2 medium sweet potato, peeled and cut into tiny little cubes. If you add sweet potatoes, do this for step 2 under instructions: add sweet potatoes, cook for 4 to 5 more minutes, until barely tender.  You will then add the kale, cook, and set aside. They will be added when you mix all ingredients together in step 3.