Roasted Red Pepper & Feta Chicken Burgers with Summer Edamame Salad
Serves 2
Calories per serving: 660
Summer is drawing to a close, but that doesn’t mean we have to say goodbye to its incredible flavors. This quick and easy 30-minute meal will take you right back to June. Sweet red pepper combines with tangy feta cheese to create a burger that’s bursting with flavor, not calories. Pair it with this simple edamame salad for a satisfying summer meal.
Craving more healthy 30-minute meals? Download the free ebook - http://eepurl.com/bd5JOP
Ingredients:
For the burgers:
½ lb. ground chicken
1 red bell pepper, divided
2 oz. crumbled feta
2 tbsp. nonfat plain Greek yogurt
2 tbsp. chopped basil
1 shallot, divided
For the salad:
1 ½ cups frozen edamame, thawed
½ cup frozen corn, thawed
2 tbsp. chopped basil
1 tbsp. olive oil
1 tbsp. balsamic vinegar
¼ tsp. dried oregano
¼ tsp. cumin
2 whole wheat buns
Preparation:
Prepare the produce
Coat the red pepper with 1 tsp. olive oil and ¼ tsp. balsamic vinegar and place on a foil-wrapped baking sheet. Bake at 450 degrees for 25 minutes or until skin becomes wrinkled. When cool enough to handle, peel off the skin and cut out core. Chop into half-inch pieces and divide into 2 sections.
Mince the basil and shallot. Divide each into two.
Prepare the salad
Heat a skillet over medium heat and coat with olive oil cooking spray. Add the edamame and corn and cook until warmed through, about 5 minutes. Pour into a medium bowl, wipe the skillet clean and set aside.
Add half of the chopped red pepper, 2 tbsp. chopped basil, half of the chopped shallot, oregano, cumin and the remaining olive oil and balsamic vinegar to the edamame mixture. Toss to combine and set aside.
Prepare the burgers
In a medium bowl, combine the ground chicken, remaining red pepper, feta, Greek yogurt, 2 tbsp. basil and remaining shallot. Form into 2 patties. Heat a skillet over medium heat and coat with olive oil cooking spray. Place burgers in skillet and cook until no longer pink, about 3 minutes on each side. Toast the buns if desired. Top with burger and lettuce. Serve with edamame salad.
By Carrie Madormo for the Healthy Moms Blog Magazine
Carrie Madormo is the author of Diet Deep Dish (http://dietdeepdish.com), your home for healthy comfort food recipes, meal planning tips, grocery lists and more. Carrie is a registered nurse and yoga teacher.
If you would like to receive notifications about healthy living tips, health news, parenting and posts, please subscribe via email and follow us on Facebook, Pinterest , Bloglovin , Google , and Twitter.
Subscribe to our Newsletter. Join our Social Network
Calories per serving: 660
Summer is drawing to a close, but that doesn’t mean we have to say goodbye to its incredible flavors. This quick and easy 30-minute meal will take you right back to June. Sweet red pepper combines with tangy feta cheese to create a burger that’s bursting with flavor, not calories. Pair it with this simple edamame salad for a satisfying summer meal.
Craving more healthy 30-minute meals? Download the free ebook - http://eepurl.com/bd5JOP
Ingredients:
For the burgers:
½ lb. ground chicken
1 red bell pepper, divided
2 oz. crumbled feta
2 tbsp. nonfat plain Greek yogurt
2 tbsp. chopped basil
1 shallot, divided
For the salad:
1 ½ cups frozen edamame, thawed
½ cup frozen corn, thawed
2 tbsp. chopped basil
1 tbsp. olive oil
1 tbsp. balsamic vinegar
¼ tsp. dried oregano
¼ tsp. cumin
2 whole wheat buns
Preparation:
Prepare the produce
Coat the red pepper with 1 tsp. olive oil and ¼ tsp. balsamic vinegar and place on a foil-wrapped baking sheet. Bake at 450 degrees for 25 minutes or until skin becomes wrinkled. When cool enough to handle, peel off the skin and cut out core. Chop into half-inch pieces and divide into 2 sections.
Mince the basil and shallot. Divide each into two.
Prepare the salad
Heat a skillet over medium heat and coat with olive oil cooking spray. Add the edamame and corn and cook until warmed through, about 5 minutes. Pour into a medium bowl, wipe the skillet clean and set aside.
Add half of the chopped red pepper, 2 tbsp. chopped basil, half of the chopped shallot, oregano, cumin and the remaining olive oil and balsamic vinegar to the edamame mixture. Toss to combine and set aside.
Prepare the burgers
In a medium bowl, combine the ground chicken, remaining red pepper, feta, Greek yogurt, 2 tbsp. basil and remaining shallot. Form into 2 patties. Heat a skillet over medium heat and coat with olive oil cooking spray. Place burgers in skillet and cook until no longer pink, about 3 minutes on each side. Toast the buns if desired. Top with burger and lettuce. Serve with edamame salad.
By Carrie Madormo for the Healthy Moms Blog Magazine
Carrie Madormo is the author of Diet Deep Dish (http://dietdeepdish.com), your home for healthy comfort food recipes, meal planning tips, grocery lists and more. Carrie is a registered nurse and yoga teacher.
If you would like to receive notifications about healthy living tips, health news, parenting and posts, please subscribe via email and follow us on Facebook, Pinterest , Bloglovin , Google , and Twitter.
Subscribe to our Newsletter. Join our Social Network
Saving on your power during summer is key! Direct Energy can help you #LiveBrighter with their technology and tools to help YOU save money on your energy usage. Visit directenergy.com/plenti for more information.
More posts from
