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Lentil Chicken Sliders and Baked Rainbow Slaw

Updated: Oct 18, 2021

Prep Time: 15 min - Cook Time: 45 min - Total Time: 60 min



  • 1 cup dried red lentils, cooked (add water 2 inches above lentils, bring to a boil, and then simmer for 10 minutes)

  • 450 g extra lean ground chicken

  • 2 cups cauliflower rice

  • 2 tbsp Healthy U BBQ Grillin’ Spice

Alternative to Healthy U BBQ Grillin Spice

4 tbsp brown sugar

1 tbsp paprika

1 tsp smoked paprika

1 tsp salt & black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp mustard powder

1/4 tsp cayenne pepper

1⁄2 tsp cinnamon

  • 1/2 tsp salt

  • Toppings: sliced pickles, tomatoes, shredded lettuce, onions and more!! Pick out your fav toppings!


  • 1 eggplant, chopped into french fries shapes

  • 2-3 zucchinis, chopped into french fries shapes

  • 2 cups snow peas, halved, length-wise

  • 4-5 carrots, peels, and chopped into french fries shapes

  • 2-3 bell peppers, slivered pieces

  • 2 tbsp oil

  • 1 tsp salt

  • Optional: minced garlic and lemon juice



  1. Preheat oven to 425 F.

  2. Mix all slider ingredients together until well combined.

  3. Using your hands, roll the patty mixture into a ball, than press down to form a patty like shape.

  4. Set aside and repeat until all the patty mixture has been used.

  5. In a frying pan heated to medium heat, add in patties. Do this in batches and make sure each patty has 1 inch of space to avoid sticking.

  6. Fry 2-3 minutes on each side. (The sliders do not need to be completely cooked because they will be baked afterwards.)

  7. Bake in oven for 10-15 minutes at 425 F.


  1. Mix all slaw vegetables together in a bowl with oil and salt.

  2. Add to baking tray, and bake 425F for 20-40 minutes.


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