Chicken and Roasted Red Pepper Sliders

Chicken and Roasted Red Pepper Sliders

Chef’s Note: Any of the GO Veggie! flavors would be good with this recipe.  To make this vegan/vegetarian, substitute 1 package of meatless patties for the ground chicken, and use any of the GO Veggie! Dairy Free brand cheese alternatives as substitutes.

Servings: 12

Lactose Intolerant
Recipe Directions
Nutrition Information


  • 1 pound ground white meat chicken
  • 1 tablespoon minced garlic
  • 2/3 cup Panko breadcrumbs
  • ½ small jar diced roasted red peppers, drained
  • ½ cup GO Veggie! Lactose Free Parmesan, Mozzarella, Romano Shreds
  • 1 teaspoon kosher salt
  • ¼ head iceberg lettuce
  • 8 whole wheat dinner rolls


Preheat oven to 450 degrees.

In a bowl, add the chicken, garlic, breadcrumbs, shreds and red peppers. Mix with your hands until all ingredients are combined well.

Form into meatballs the size of a golf ball. Line a cookie sheet or sheet pan with nonstick aluminum foil or parchment paper.

Place the meatballs onto the pan, pressing down lightly when you place them to make into a patty-like shape.

Place in the oven and bake for 15-20 minutes until cooked through. Remove from oven and rest for a few minutes.

Serve the sliders on whole wheat rolls garnished with iceberg lettuce pieces on top.