Texas Chicken Burgers - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound ground chicken meat
- 2 green onions, chopped
- 1 small (5-ounce) zucchini, shredded
- 1 medium carrot, shredded
- 1 tablespoon chili powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper (cayenne)
- 3/4 teaspoon salt
- 1 can (16-ounce) vegetarian baked beans
- 1 tablespoon prepared mustard
- 1 tablespoon light molasses
- 4 whole-grain sandwich rolls, each cut horizontally in half
- Lettuce leaves, sliced tomato, and mustard (optional)
Instructions
- In medium bowl, combine ground chicken, green onions, zucchini, carrot, chili powder, cumin, ground red pepper, and 3/4 teaspoon salt just until blended but not over mixed. On waxed paper, shape mixture into four 3 1/2-inch round patties, pressing firmly; set aside. In 1-quart saucepan, over medium heat, heat beans, mustard, and molasses to boiling. Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat until very hot but not smoking. Add patties to hot skillet and cook 5 minutes. Turn patties and cook until no longer pink inside (internal temperature should reach 165 degrees F.). Top bottom half of each roll with lettuce, then with a patty; add tomato slice and dollop of mustard if you like. Replace top half of rolls. Serve with 3-bean salad.
- Nutritional Analysis (per serving with sides): Calories 429; Total Fat 10g; Saturated Fat 3g; Cholesterol 92mg; Sodium 1037mg; Total Carbohydrate 51g; Dietary Fiber 10g; Protein 34g
- Nutritional Analysis (per serving without sides): Calories 330; Total Fat 11g; Saturated Fat 2. 5g; Cholesterol 100mg; Sodium 870mg; Total Carbohydrate 33g; Dietary Fiber 7g; Sugars 5g; Protein 27g
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