Spinach & Carrot Chicken Sliders

September 4th, 2012 at 8:08 am

Happy September! Although it’s usually a busy month, September has always been one of my favorites. It’s kind of like the New Year’s Day of summer. After a slow and steady few months with a few more days off than normal, we’re jumping back into the swing of things with a new routine.

I’m setting a few goals and intentions for the next few months, one of them being to take each day as it comes and not get tangled up in life’s little frustrations. When the road gets a little rocky, I’m trying to remember that…

I’m too blessed to be stressed!

It’s a great motto to live by, even though I frequently have to repeat it to myself throughout the week when I’m looking at my to-do list and feeling like I’d rather crawl into a cave and hibernate than start checking it off.

Despite the new month and the beginning of a new season on the horizon, we still must make time for healthy food. As easy as it would be to rely on convenience food during life’s busy weeks, we all know that we’ll feel eons better physically and mentally if we take a little time to prepare wholesome food and stock the fridge for at least a few days.

These Spinach & Carrot Chicken Sliders have come to the busy cook’s rescue! They’re super simple to make, take just minutes to cook, and freeze beautifully. You don’t have to serve them as sliders either. Try them…

  • Paired with sauteed veggies for breakfast
  • Chopped up and thrown into stir-fry for a little extra protein
  • Cold as a snack with mustard or salsa
  • Tucked into lunchboxes

Working a few veggies into the sliders themselves is a clever way to bump up the nutrients while also keeping the lean meat moist. I usually use 93% lean organic ground chicken for my patties, which is just about perfect when it comes to juiciness. They’re moist and tender without tasting greasy.

I have a board on Pinterest entirely devoted to chicken recipes because honestly, who can ever have enough? You can follow me on Pinterest for a whole lot more than just chicken, though. I’m always finding tasty inspiration on the web and Pinterest offers the perfect medium for me to share that with you.

Some tasty recipes I’ve discovered through Pinterest lately:

Spinach & Carrot Chicken Sliders

Makes 16 (1-ounce) sliders

Easy to make and packed with veggies, serve these chicken sliders with roasted sweet potatoes and a slaw salad for a nutritious meal.

1 cup (packed) baby spinach

1 medium carrot, peeled and roughly chopped

1 pound lean ground chicken or turkey

1 teaspoon poultry seasoning

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

Lettuce leaves, sprouts, and chopped tomatoes, for serving (optional)

In a food processor fitted with the steel blade, pulse the spinach and carrot until finely chopped (but not pureed). Transfer to a large bowl and add the meat, poultry seasoning, garlic powder, and salt. Mix it all together with your hands to combine all of the ingredients well.

In the bottom of the bowl, divide the meat mixture into quarters. Divide each quarter in half to form 8 mounds of meat total. Form 2 slider patties out of each mound of meat, resulting in 16 sliders.

Heat a griddle or grill pan over medium heat. Add the sliders and cook for 3-4 minutes per side. Serve the sliders in lettuce leaves topped with sprouts and chopped tomatoes.


  1. Yum! Love that you include fresh veggies. These would be fabulous grilled or even turned into meatballs and served with zucchini pasta. Lovely!

  2. That is a great motto Hallie! I always love the simplicity of your recipes.

  3. You have done it again… added another gem to my list of favorite recipes! Thanks. Nice & easy and freezable. I am especially pleased to add the spinach & carrots & maybe onions and garlic to it. I’m pinning this to Pinterest with a link to your blog to helps spread the good word about you there.

  4. Hi Hallie!
    I love how nutritious this recipe is… its ability to disguise veggies from unsuspecting toddlers is AWESOME!

    Thank you so much for the shout out! My curried carrot soup is one of my faves.
    :) Megan

  5. Looks great! Could these be made in the oven instead? Any suggestions on the temperature and time for cooking these in the oven?
    Thank you for sharing this! :) Crystal

  6. Crystal: Yes, you can bake them. Try 18-20 minutes at 400. :)

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.