Forego the traditional burger and give this delicious (and healthy!) avocado chicken burger a spin this summer!
Who doesn't enjoy a good cookout with family and friends, especially in the summer? The traditional burger, baked beans, corn on the cob and chips has been an American fave for decades, but I love the twist our family has made to this ageless menu: lettuce-wrapped chicken avocado burgers with roasted sweet potatoes and pesto zoodle salad…all for only 346 calories!
I love that you can still eat delicious foods and be healthy at the same time.
4th of July Menu with a Twist!
4 oz Chicken Avocado Burger, topped with one slice of Sargento low fat colby jack cheese and salsa, wrapped in romaine lettuce (or you can always use a traditional bun or a Mama Roja low carb tortilla)
½ cup Roasted Diced Sweet Potatoes (spritzed with olive oil and sea salt, baked at 350 for 15 minutes)
¾ cup Pesto Zoodle Salad
Chicken Avocado Burger Recipe:
16 ounces ground chicken (I buy hormone free chicken breasts, freeze for 20 minutes and then grind in the food processer. Much cheaper and healthier than buying pre-packaged ground chicken from the store).
2 tsp. ground garlic
¼ tsp pepper
½ tsp salt
1/3 cup panko crumbs
Mix together in food processer (or mash by hand), form into 4 oz patties and grill.
Pesto Zoodle Salad
3 zucchini, made into noodles (I use my Inspiralizer which you can purchase here on Amazon – LOVE IT!)
2 tablespoons olive oil
¼ cup chopped basil
3 tablespoons walnuts
8 ounces mozzarella bites
1 pint cherry tomatoes
salt to taste
Make pesto in food processer with olive oil, basil and walnuts. Mix into the zoodles, tomatoes and mozzarella. Refrigerate for 15 minutes and serve immediately.
For those who love to know the macros on your recipes, here ya go!
Carbs: 26 grams
Fat: 16.3 grams
Protein: 30 grams
Net Carbs: 4 grams!
Now serve up and ENJOY! Let me know if you love it as much as I do.