Chicken burgers with Marinated Zucchini

3 zucchini, thinly sliced
1 Tbl extra virgin olive oil
1 Tbl marjoram leaves (or fresh basil)
3 cloves garlic, crushed
520g chicken tenderloins
Olive oil spray
1/2 cup plain unsweetened yoghurt
2 Tbl slivered mint
6 sourdough buns
1 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.