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If you’ve been following AK for a while now, you know that my sweetheart is in love with meats, fries and pizza. Alternatively, I’m keen on spinach, avocados and nut butters. It’s an unusual little combination but we love and acknowledge each other’s need for particular foods, often planning foods around your individual urges (like these healthier baked fries !).

In an effort to keep Tony content with his meals as well as the both of us eating healthy, I created this tasty grilled healthy chicken burger recipe! The burgers are jazzed and flavored with my favorite basil pesto and Move Veggie mozzarella shreds Add a clean, juicy tomato cut on top and you’ve fundamentally got yourself a caprese burger.

Here’s more information regarding stuffed zucchini boats pinterest look into the site. Or also called a really dank burger.

I used Go Veggie mozzarella within this recipe; the slices are wonderful because they’re in fact lactose free, so even people that have sensitivities can enjoy a little cheese on their burger.

In case you are like me and prefer poultry over beef, then it’s time to grill these babies up over the weekend and chow down. For me personally, chicken and turkey are better options because they’re lower in saturated fat and an excellent source of low fat protein.

Hope you enjoy! xo!

Nutrition Information

Acts: 4 burgers

Serving size: 1 burger patty with pesto (will not include bun or additional toppings)

Calories from fat: 272

Fat: 16.7g

Prep period:

10 mins

Cook time:

15 mins

Total period:

25 mins


2 tablespoons olive oil

1 tablespoon pine nuts or roasted almonds

2 tablespoons grated parmesan parmesan cheese (or Go Veggie Dairy Free of charge Parmesan)

2 garlic cloves, peeled

Freshly ground salt and pepper, to taste

For the burgers:

1 pound ground chicken breast thighs (or you should use 95% low fat ground chicken breast)

1/4 teaspoon salt

4 slices Go Veggie Lactose Free of charge Mozzarella slices

4 wholegrain, gluten free buns or lettuce wraps

For burgers: tomato slices, onion slices, avocado slices and buns of choice


First help to make the pesto: Add spinach, basil, lemon, essential olive oil, nut products, parmesan cheese and garlic clove to the plate of a food processor or high-powered blender (like a Vitamix). Procedure until simple. Add 1 tablespoon of water to thin pesto if required. Season with sodium and pepper. Reserve.

Preheat grill to medium high heat. Lightly oil grill grate. In a big bowl, add the ground chicken breast, 2 tablespoons of pesto, 1/4 teaspoon of salt and pepper. Use your hands to combine the ingredients collectively and form into 4 patties. Place burgers for the grill and cook for 5-7 mins per side or until done. Top with parmesan cheese and grill 1 minute much longer or until cheese is melted.

Serve each burger within a bun or lettuce wrap and top with 1 tablespoon of pesto, plus any additional toppings you may like such as avocado, onion or tomato.

Diet for burgers do not include buns or extra toppings such as for example tomato, onion or avocado.

If you wish to add a wholegrain hamburger bun, here’s the nourishment for just one burger (with bun): 402 calories 18.7g extra fat 3.7g saturated extra fat 27.8g carbs 4.8g fiber 2.5g sugar 35g protein