Are you looking for a new, creative dinner recipe? I was too! So, when I stumbled upon The Real Food Dietician’s Buffalo Chicken Sliders, I knew I had to try it. This recipe fits in with the Paleo and Whole 30 lifestyles and is great for all of you grain-free eaters out there.
There are so many things to love about this recipe:
Instead of grilling these chicken sliders, I actually just cooked them in a cast-iron skillet on the stove. I cooked each side for about 5 minutes before flipping, and I would recommend adding a small bit of olive oil to the pan because the chicken does not let out a lot of fat and you don’t want the patties to stick.
These buffalo chicken sliders whip up very quickly and are the perfect family dinner!
Xoxo, Claire and the Mamas at Mama Jess
1 lb organic ground chicken
1 tbsp olive oil
1 clove garlic, minced
2 green onions, sliced
2-3 tbsp buffalo sauce
2 tbsp almond flour
1 large sweet potato, NOT peeled, sliced into 1/2 inch thick rounds
Salt and pepper to taste
Optional toppings: blue cheese, avocado, sliced tomato, lettuce, sliced red onion