buns, chicken fillets, spinach, rosemary, Greek yogurt, peaches, Lawry’s Seasoned Salt, lemon juice, olive oil
Sandwiches and Burgers
Want to know how to make a yummy (and sometimes healthy-minded) fangating meal? You’ve found the right recipe. This twist on an all-time-favorite will have your mouth watering and your stomach asking for more!
Everyone loves burgers. Everyone, darn it! But eating the same beef-lettuce-tomato-cheese version every time can get boring. When you want to mix up your burger game, try out these delicious chicken and peach burgers.
4 burger buns (we prefer whole wheat)
4 skinless chicken breast fillets
2 cups baby spinach
1–2 sprigs rosemary, finely chopped
1 cup of 2% reduced-fat Greek yogurt
3 peaches, sliced long, wide, and in ¼-inch pieces
Lawry’s Seasoned Salt, to taste
Sea salt, to taste
Black pepper, to taste
Lemon juice, to taste
Extra virgin olive oil
In a bowl, mix the Greek yogurt with the rosemary, 1 tablespoon of olive oil, a pinch of the sea salt, and a pinch of black pepper. Put aside.
Season both sides of each chicken fillet with a pinch of Lawry’s and black pepper. Sprinkle with lemon juice, to taste. You can always add more lemon later.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Add in the chicken fillets and cook until about ⅔ of the way done.
Move the chicken fillets to the grill/stovetop grill pan to finish cooking and to give the chicken the classic grill markings. Cook until golden brown and there are dark (but not burned) grill marks.
Now it’s time to build your burger. Spread the Greek yogurt aioli on a bun, top with the chicken, peach slices, and baby spinach to taste.
Top with the other half of the bun and serve!