Ingredients
Equipment
Method
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly oil a small baking dish.
- If your chicken is not cooked: heat 1 tablespoon olive oil in a skillet over medium heat, cook chicken breasts 6–8 minutes per side until internal temperature reaches 165°F (74°C), then let cool and shred. If using pre-cooked chicken, shred and proceed.
- Measure the rolled oats into a mixing bowl and stir in pumpkin puree, grated carrot, diced apple, chopped parsley, and the beaten egg. Add 1/4 cup water to help the mixture come together.
Cooking
- Fold the shredded chicken into the oat-vegetable mixture until evenly distributed. The mixture should hold shape when scooped; add a tablespoon more water if too dry.
- Form four even patties on the lined baking sheet or press the mixture into the prepared baking dish to make a single loaf. Smooth the tops with a spatula.
- Bake for 20–25 minutes (for patties) or 25–30 minutes (for a small loaf) until set and the edges are lightly firm. Remove from oven and let cool for 10–15 minutes.
Serving & Storage
- Allow the meal to cool completely before serving. Serve a small portion (see portion control guidance below) with an optional 1/2 tablespoon of plain unsweetened yogurt on top for added palatability.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, or freeze individual portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently to lukewarm before serving.
