My cookbook is here! 
These chicken broccoli feta fritters are so easy to make. All you need is 5 ingredients to create a delicious low calorie, high protein and low carb meal!
These chicken broccoli feta fritters are a brilliant solution for anyone seeking a low-carb, easy-to-make meal that’s packed with flavor. With just five simple ingredients, they transform everyday staples into a satisfying and versatile dish.
What makes these chicken broccoli feta fritters truly special is the inclusion of creamy, tangy feta cheese. It melts beautifully into the mix, binding the ingredients together and infusing every bite with a Mediterranean-inspired saltiness.
Beyond their fantastic taste, these chicken broccoli feta fritters are absolutely perfect for meal prep. They hold up wonderfully in the fridge, making them an ideal grab-and-go option for a quick dinner.
If you like this recipe, you will also love my 4 Ingredient Broccoli Chicken Fritters or my Broccoli Feta Chicken Meatballs. You can use any cheeses you prefer. Cheddar cheese, parmesan cheese, fontina cheese, gouda or cotija to name a few.
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5 Ingredient Chicken Broccoli Feta Fritters (Low Carb)
Ingredients
- 1½ lbs (0.68 kg) boneless skinless chicken thighs
- 1 medium head broccoli
- 1 cup (112 g) shredded mozzarella cheese
- 5 oz (140 g) feta cheese, crumbled
- 3/4 tsp salt
- 1/2 tsp each paprika, garlic powder, onion powder + Italian herb blend
- 3 eggs
- 3 tbs olive oil, for pan
- Optional Dip: Lazy Tzatziki
Instructions
- Steam your broccoli crown in about 1 inch of water for 7 minutes or until fork tender. Move to paper towel and allow to cool slightly. Next, chop them into tiny pieces. Pat dry with towel.
- Slice your chicken into small bite sized pieces and add them into a large bowl along with the chopped broccoli, mozzarella, feta, seasonings, eggs and mix until well combined.
- In a large skillet, heat 1-2 tbs of olive oil until hot. Working in batches, add about 1/4 cup of the mixture to the pan and flatten it out. Repeat but don't overcrowd the pan. Lower heat to medium-low and cook for 6 minutes per side. Lower heat if they are getting to brown. You want them to be golden brown and cooked inside.
Notes
- Store leftovers in an airtight container in the fridge up to 3-4 days.
- Use chicken breast or chicken thighs.
- Use any shredded cheese you prefer.
I made this for my wife yesterday. I’m not a big fan of broccoli but while getting the consistency right I made a few patties that fell apart so I put them aside on a plate while I continued cooking. While I was frying up the rest I tried a few samples and loved them. I had to add a few more eggs (5 total) to get the binding correct and they ended up perfect. Get and keep the pan really hot and they will crisp up and hold together very well. Also, under cook the broccoli a bit for a nice crunch.
Thank you for the recipe, we will be making them again!
Hi Jeff, I appreciate you coming back to my website to share your feedback with us!