Greek Chicken Burgers with Tzatziki Sauce
PREP TIME: 20 MINUTES | COOK TIME: 10 – 15 MINUTES | YIELD: 4 SERVINGS
1 Leaner 3 Green 1 Healthy Fat 3 Condiments
For the Tzatziki Sauce:
- 1 small cucumber
- ½ Tbsp chopped fresh mint
- 1 Tbsp chopped fresh dill
- ½ Tbsp lemon juice
- 1 clove garlic, minced
- 1 cup plain, low-fat
- Greek yogurt
For the Chicken Burgers:
- 2 oz crumbled, reduced-fat feta cheese
- 1 egg
- 1 cup fresh spinach, chopped
- 10 Kalamata olives, chopped and pitted
- 1 Tbsp cornstarch
- 1 tsp dried oregano
- 2 cloves garlic, chopped
- ½ tsp salt
- ¼ tsp pepper
- 1 lb 95 – 97% lean ground chicken
- 2 tsp olive oil
- 2 tomatoes, sliced
- 1 small head iceberg lettuce, cut into eight bun-sized pieces
Directions
- Chop half of the cucumber into small pieces, and place in a small bowl. Slice remaining cucumber into thin slices for sandwiches, and set aside. Add remaining sauce ingredients to small bowl, and refrigerate until ready to use.
- In a large bowl, combine the first nine burger ingredients. Add chicken, and mix lightly but thoroughly. Shape into four burger patties.
- Moisten a paper towel with oil, and, using cooking tongs, rub on grill rack to coat lightly. Add burgers, and grill covered, over medium heat, until a meat thermometer reads 165° F (about 5 to 7 minutes on each side).
- Serve on iceberg lettuce “buns” with tomato slices, remaining cucumber, and sauce.
Mini Pepper Nachos
PREP TIME: 15 MINUTES | COOK TIME: 5 MINUTES | YIELD: 4 SERVINGS,
1 Leaner 3 Green 1 Healthy Fat 1 Condiment
- ¼ cup chopped jalapeño pepper
- Cooking spray
- 1, 12.5-oz can low-sodium chicken breast (in water), drained
- 6 oz avocado, mashed
- ½ cup plain, low-fat Greek yogurt
- 2 cups shredded, low-fat cheddar cheese, divided
- 1 tsp chili powder
- 24 mini bell peppers, halved with stem, seeds, and membranes removed
- ¼ cup chopped scallions
Directions
- Sauté the diced jalapeño in a lightly greased skillet until tender.
- Mix the jalapeño, chicken, avocado, yogurt, one cup of cheese, and chili powder in a medium bowl.
- Arrange the mini bell peppers in a single layer in a large casserole dish. Fill with chicken mixture, sprinkle with remaining cheese, and broil until cheese has melted, about 2 to 4 minutes.
- Garnish with scallions and serve with salsa, if desired.