Marjoram, Lemon & Garlic Chicken Patties (Whole30/Low Carb)

Looking for an egg-free Whole30 breakfast? Who isn’t, right? These Marjoram Chicken Patties made with lemon and garlic are actually pretty versatile and an awesome egg-free breakfast option, I think. I usually make them them for a quick morning meal, but I’ve also prepped them for lunch, and even made them into lettuce wraps for dinner. I pair them with a bit of spicy dip and it’s so, so good, plus a refreshing change of pace from the morning egg routine (here’s another egg-free Paleo breakfast idea!).

For these chicken patties, the marjoram really works beautifully against the bright lemon and garlic, and it takes something as simple as ground chicken to a totally new level! Marjoram is an herb pretty similar to oregano, but marjoram has a more delicate, milder flavor. If you only have oregano on hand, feel free to substitute it in this and any recipe that calls for marjoram, but use a little less to account for that.

There’s more flavor in ground chicken thighs, so I try to choose them when I can, but ground chicken breasts work just fine too. They’re a lot more readily available at grocers near me, so if that’s what you have too, go ahead and use it! It’ll still be delicious. I mean, how could it not be?

Just a few simple ingredients make these marjoram + lemon + garlic chicken patties!
5 from 1 vote

Marjoram, Garlic, and Lemon Chicken Patties

Whole30, Low Carb, Paleo

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


Chicken Patties

  • 1 lb ground chicken preferably thighs, but breasts work too!
  • 1 tbsp marjoram
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1/4 tsp lemon zest
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

Spicy Dip

  • 1/4 cup mayo
  • 1-2 tsp lemon juice
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp cayenne
  • 1/8 tsp salt

Serve with

  • 1 avocado sliced
  • 8-12 lettuce leaves


Make Chicken Patties

  1. Mix all the ingredients except for the oil together in a bowl. Cover and refrigerate for about 30 minutes. 

  2. Heat the oil in a medium skillet. 

  3. Form the chicken mixture into 3 inch patties (It should make about 8-10 in total). 

  4. Pan fry for about 3-4 minutes per side, until cooked through. 

Make the Mayo

  1. Mix all ingredients together in a small bowl.


  1. Give the finished chicken patties and squeeze of lemon juice and a sprinkle of flakey sea salt. Serve it with the spicy mayo, lettuce, and sliced avocados. 

What do you think about this egg-free breakfast idea? Let me know in the comments below!