Chicken burgers with Marinated Zucchini
- Number of Servings: 4
Ingredients
3 zucchini, thinly sliced1 Tbl extra virgin olive oil1 Tbl marjoram leaves (or fresh basil)3 cloves garlic, crushed520g chicken tenderloinsOlive oil spray1/2 cup plain unsweetened yoghurt2 Tbl slivered mint6 sourdough buns1 cup iceberg lettuce
Put zucchini in a large bowl and blend in extra virgin olive oil, marjoram, 2 cloves garlice, 1/2 tsp salt and plenty of freshly ground black pepper. Toss well and refrigerate until required (up to 1-2 hours ahead).
Pat chicken dry, put in a bowl with 1 Tbl olive oil and a sprinkle of salt and pepper. Cook on a preheated oiled barbecque hotplate until browned and cooked through. Transfer to a board to cool for 5 minutes.
Mix together yoghurt, remaining garlic, mint and a pinch of salt.
Split and toast buns. Spread with yoghurt, then lay with torn lettuce, chicken, more yoghurt, spicy tomato sauce (additional to calorie count for this recipe) and, finally, zucchini. Top and serve.
Serving Size: Serves 4 without other vegetables
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Pat chicken dry, put in a bowl with 1 Tbl olive oil and a sprinkle of salt and pepper. Cook on a preheated oiled barbecque hotplate until browned and cooked through. Transfer to a board to cool for 5 minutes.
Mix together yoghurt, remaining garlic, mint and a pinch of salt.
Split and toast buns. Spread with yoghurt, then lay with torn lettuce, chicken, more yoghurt, spicy tomato sauce (additional to calorie count for this recipe) and, finally, zucchini. Top and serve.
Serving Size: Serves 4 without other vegetables
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 387.0
- Total Fat: 8.8 g
- Cholesterol: 75.4 mg
- Sodium: 449.7 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 2.9 g
- Protein: 37.2 g
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