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I wish I could remember where I found this recipe to give the site credit, but I can tell you is that it’s completely amazing!

burge

Ingredients

  • 8 oz skinless, boneless chicken breast, trimmed of fat and cut into two pieces
  • 2 whole-wheat thin deli flats (such as Pepperidge Farms)

Marinade:

  • 1/3 cup plain fat-free Greek yogurt
  • 1/2 tsp paprika
1/4 tsp each: onion powder, garlic powder, salt
  • 1/8 tsp ground cayenne pepper

 

Dijon Apricot Sauce:

  • 1/4 cup plain fat-free
  • Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp apricot preserves

Directions

Place chicken in a medium
 In a small bowl, whisk together all the marinade ingredients. Pour the mixture over the chicken, fully coating it. Refrigerate chicken for at least four hours.

Mix the Dijon Apricot ingredients in a small bowl, cover, and refrigerate until ready to serve.

Preheat grill or stovetop to medium-high heat. Drain excess marinade from chicken and cook until it reaches an internal temperature of 165 degrees as measured by a food thermometer (flip once).

Serve burgers on deli flats with Dijon apricot sauce.

 

Per serving (Burger & deli flat): 291 Calories / 39g protein / 26g carbs / 5g fiber / 2g fat

Per serving (Burger): 191 calories /  33g protein / 7g carbs / 0g fiber / 2g fat

Enjoy!

Kristine

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