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Prepare the low calorie Chick-fil-A sauce: In a small blender, combine the plain non-fat Greek yogurt, 2% cottage cheese, sugar-free BBQ sauce, pickle juice, zero calorie sweetener, and 1/4 teaspoon of sea salt. Blend until completely smooth. Set aside.

Prepare the chicken patty mixture: In a large bowl, combine the finely minced chicken breast, chopped green onion, chopped parsley, 3/4 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Mix thoroughly with gloved hands until all ingredients are well incorporated.

Form the chicken balls: Divide the chicken mixture into four equal portions and roll each portion into a tight ball.

Cook the smash patties: Preheat a large non-stick pan over medium-high heat (about 7/10 on the stove). Place one or two chicken balls in the hot pan, ensuring not to overcrowd. Using a burger press or a sturdy spatula, firmly smash each ball into a thin patty. Cook for 3 to 4 minutes until a golden-brown crust forms on the bottom.

Flip and finish patties: Flip the patties. Immediately place 3/4 ounce of 2% Colby Jack cheese on top of each cooked patty. Add a splash of chicken broth (about 1/8 cup per batch) to the pan and quickly cover with a lid to trap the steam, allowing the cheese to melt and the chicken to finish cooking through, about 1-2 minutes. Remove patties from the pan and set aside. Repeat for any remaining chicken balls.

Toast the brioche buns: While the last batch of chicken cooks, lightly toast the brioche buns in a toaster or in the same pan used for the chicken.

Assemble the sandwiches: Spread a generous amount of the prepared low calorie Chick-fil-A sauce on the bottom half of each toasted brioche bun. Layer with shredded lettuce, sliced tomato, and thinly sliced red onion. Place a cheesy smash chicken patty on top of the red onion. Spread more Chick-fil-A sauce on the top half of the bun and complete the sandwich.


Prepare the low calorie Chick-fil-A sauce: In a small blender, combine the plain non-fat Greek yogurt, 2% cottage cheese, sugar-free BBQ sauce, pickle juice, zero calorie sweetener, and 1/4 teaspoon of sea salt. Blend until completely smooth. Set aside.

Prepare the chicken patty mixture: In a large bowl, combine the finely minced chicken breast, chopped green onion, chopped parsley, 3/4 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Mix thoroughly with gloved hands until all ingredients are well incorporated.

Form the chicken balls: Divide the chicken mixture into four equal portions and roll each portion into a tight ball.

Cook the smash patties: Preheat a large non-stick pan over medium-high heat (about 7/10 on the stove). Place one or two chicken balls in the hot pan, ensuring not to overcrowd. Using a burger press or a sturdy spatula, firmly smash each ball into a thin patty. Cook for 3 to 4 minutes until a golden-brown crust forms on the bottom.

Flip and finish patties: Flip the patties. Immediately place 3/4 ounce of 2% Colby Jack cheese on top of each cooked patty. Add a splash of chicken broth (about 1/8 cup per batch) to the pan and quickly cover with a lid to trap the steam, allowing the cheese to melt and the chicken to finish cooking through, about 1-2 minutes. Remove patties from the pan and set aside. Repeat for any remaining chicken balls.

Toast the brioche buns: While the last batch of chicken cooks, lightly toast the brioche buns in a toaster or in the same pan used for the chicken.

Assemble the sandwiches: Spread a generous amount of the prepared low calorie Chick-fil-A sauce on the bottom half of each toasted brioche bun. Layer with shredded lettuce, sliced tomato, and thinly sliced red onion. Place a cheesy smash chicken patty on top of the red onion. Spread more Chick-fil-A sauce on the top half of the bun and complete the sandwich.
