Cilantro Chicken Burgers

Healthy Cilantro Chicken Burgers that are anything but boring! These are packed with flavor from the cilantro, red onion, bell pepper and cumin. Cilantro Chicken Burgers are also great on the grill and high in protein to keep you going all day long.

Cilantro Chicken Burgers

Memorial Day is around the corner and I wanted to give some BBQ inspiration to you guys instead of your traditional beef patty or hot dog. If you missed it earlier this week I posted a Quinoa Tabouleh Salad, Spicy Chipotle Ketchup and today these Chicken and Cilantro Burgers.

Chicken Burgers are relatively easy to make. You start with your protein it could be ground turkey or chicken if you want a more lean protein, then you pick your add ins! I decided to go with a Mexican inspired burger with the cumin and cilantro. For extra veggies I threw in a small green bell pepper and half a red onion as well. You do not really need a binder for these they form really easily. The mixture may be a little wet and sticky, but don’t worry about it! Let them set in the refrigerator or freezer before you grill them.  They do, however, have the tendency to stick to the grill. Spray with non-stick and you should be fine.

The picture above also has a yellow heirloom tomato, sliced avocado, my spicy chipotle ketchup and cheese on a bakery made bun! Wow so many amazing flavors… you can pick your favorite toppings!

Cilantro Chicken Burgers 

Ingredients: (Makes about 6 depending on preferred size)

  • 1 pound of ground chicken OR turkey
  • 1 small green bell pepper diced very small
  • half a red onion or 1 small red onion
  • a large handful of cilantro, about 1 cup
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • food processor to make things easier
  • toppings of choice (heirloom tomato, avocado, guacamole, lettuce, cheese, spicy chipotle ketchup)

What to do:

  1. To make things easier and to get the veggies cut small I used a food processor. Take the bell pepper and remove the seeds and the stem cut it in half and put it in food processor. Pulse until you have small pieces (not mush) remove into a bowl. Take the red onion and remove the skip cut in half and do the same, into the same bowl. Finally take the cilantro leaves and run through the food processor to get cut evenly and small, put into the mixing bowl with other ingredients. (You can do this by hand it just may take longer and not be as even). **You only need to pulse the veggies otherwise they will be mushy**
  2. To the chopped cilantro, bell pepper, and onion add the ground chicken, cumin, salt and pepper. Mix by hand until all the ingredients are incorporated.
  3. Form about 6 patties or less if you want larger ones. The ingredients may seem a little wet but it is okay. I wrapped each patty individually in plastic wrap to I could use them as needed. You can leave them on a baking tray if desired. Place in refrigerator or freezer or until ready to cook.
    Cilantro Chicken Burgers
  4. Cook on the grill or in a saute pan (I tried both) until the chicken is cooked through and the burgers are slightly browned. (About 4-5 minutes on each side).
    Cilantro Chicken Burgers
  5. Assemble your cilantro chicken burgers, you can always make this bunless by serving on a bed of greens as well!
    Cilantro Chicken Burgers

ENJOY! Have a nice Memorial Day Weekend. Happy Grilling!

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Homemade Spicy Chipotle Ketchup

Spicy Chipotle Ketchup

Spice up your traditional ketchup this summer with a semi home made spicy chipotle ketchup. You can put this on anything you would use with ketchup: french fries, veggie fries, hamburgers, chicken burgers, vegetable burgers, or even meatloaf!

This recipe for Spicy Chipotle Ketchup uses adobe chili peppers and some spices to kick up the flavor and heat. Although this uses some store bought ketchup to only enhance the flavors you could also go the one step further and make your own bottled ketchup.

Spicy Chipotle Ketchup

Either way you will have a spicy ketchup that will elevate any outdoor barbecue burger. Home-made chipotle ketchup is another one of my recipes I am sharing with you for Memorial Day Weekend.  You could also continue to use this all summer as BBQ’s often happen every weekend in my house. If you missed my first recipe for Memorial Day Weekend – Quinoa Tabbouleh Salad don’t forget to check it out.

What’s great is the fact you can store this for up to one month in the refrigerator in cute little mason jars or even give it away as a house warming gift as you enter someone’s house! Make sure they like spicy foods first. 🙂 It’s funny though because I really don’t like spicy foods that much but I really liked the flavor this spicy ketchup added to my chicken burgers!

Spicy Chipotle Ketchup

Ingredients

  • 3-4 canned chipotle chiles in adobe sauce, chopped
  • 1 jalapeño, seeded and diced
  • 1 Tbs. olive oil
  • half a red onion chopped, or 1 small red onion
  • 2 garlic cloves
  • 1 cup tomato ketchup
  • 2 tablespoons light agave nectar or 1 tablespoon sugar
  • 1 tsp. cumin
  • 1 tsp. chili powder

What to do:

  1. In a small sauce pan over medium heat warm the olive oil. Add the chopped onion and jalapeno, cook 2 minutes. Next add the garlic and roughly chopped canned chipotle chiles. Cook, stirring occasionally, about 5-7 minutes.
    Spicy Chipotle Ketchup
  2. Reduce heat to low and stir in the ketchup, cumin, chili powder, and agave nectar – let simmer 15 minutes, until it is deep in color.
    Spicy Chipotle Ketchup
  3. Let cool slightly and pour into a food processor, blend until smooth. Store in a mason jar in refrigerator until ready to use.

Recipe adapted from William Sonoma Home.

Enjoy your Chipotle Ketchup at your Summer BBQ’s.

Also coming this week is Cilantro Chicken Burgers as the final Memorial Day Celebration Recipe!

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Biscuit Pot Pie

biscuit pot pie

This Biscuit Chicken Pot Pie uses flaky biscuits as the crust topping and healthier sweet potatoes as well as the traditional vegetables you will find in any good pot pie.

This is comfort food and one of my all time favorites! 🙂

Biscuit Pot Pie is something I have been wanting to try and make for a while now. I did not make my own biscuits for this recipe but next time I will definitely try to! I hear it’s not too difficult. The main reason I did not make my own is because of lack of time. Instead, I used the low-fat biscuits you find in dairy section – and they were still great!
biscuit pot pie

While doing research to prepare for this recipe I thought of using sweet potatoes instead of traditional russet or red. I did not see a lot of recipes using sweet potatoes but I think that it added a great flavor and healthy aspect to the dish! Besides sweet potato I used carrots, celery, peas, onions, and I had half a squash so last minute I threw that in there – yum!
biscuit pot pie

The only downside to the sweet potato is as I’m sure your aware of is that they take a long time to cook. You have to be sure to give time to cook your potatoes at a low simmer with the carrots, onions, and celery – until tender! If you do this your sweet potatoes will be perfect in the Biscuit Pot Pie. I also used chicken that I had leftover from making stock for my Matzo Ball Soup. Half of the chicken went into the soup and the other half in to a container so I could re-purpose it for a new recipe!

If you are a fan of classic Chicken Pot Pie you have to try this Biscuit Pot Pie… you are missing out!

What you need:

  • 2 1/2 cups of shredded chicken (you could use rotisserie chicken if you want)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium chopped onion
  • about 4 diced carrots
  • 3 or 4 sliced in half and diced into small pieces
  • 2 small sweet potatoes peeled and diced to the same size of the carrots
  • 1 cup of frozen peas
  • half a green squash diced (optional)
  • about 2 cups of chicken broth
  • 1 cup of milk (plus a little more if needed)
  • 3-4 tablespoons of all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 sprigs fresh thyme
  • 1 can (16.3 0z) Pillsbury Grands! Flaky Low-Fat Biscuits

What to do:

  1. Heat a large saute pan over medium heat. Add the butter and olive oil. Add the onion and cook for 3-4 minutes. Next add the sweet potato and saute for another minute and add the celery and carrots. Cook for another 10 minutes until sweet potatoes begin to soften.
  2. Add 2 cups of chicken broth and thyme and bring to simmer. Add the green squash and frozen peas, cover and cook until sweet potato are tender (about 10 more minutes).
    biscuit pot pie
  3. While the sweet potato is cooking whisk together the milk and flour. It should be a little thick.
  4. When sweet potato is tender stir in the shredded chicken. Next mix in the milk-flour mixture and the filling should begin to thicken. (If it looks like it needs to be a little thicker add a little more milk and a little more flour).
    biscuit pot pie
  5. If making a head stop here and pour into a 9×13 baking dish cover and refrigerate. If you are going to bake it now preheat the oven to 375 degrees.
  6. Place the biscuits over the top of the filling mixture should be enough to cover the top of the pot pie.
    biscuit pot pie
  7. Bake for about 12-15 minutes. Check biscuits at 12 and make sure they are not over cooking. Take out and let rest for 5 minutes. Serve immediately.
    biscuit pot pie
  8. This makes nice leftovers the biscuits soften nicely in the microwave – if you are lucky enough to have leftovers!

Serving Size: 1 Biscuit Per Person

Enjoy!!!

~Hunter

What’s you favorite way to eat Chicken Pot Pie?

Braised Chicken Thighs with Tomato

get yo man chicken

A flavorful dish that slowly cooks the chicken in a tomato and herb sauce leaving you with tender chicken thighs.

The truth is… I was getting sick of chicken. But chicken is always a good option when you need something quick and inexpensive to make. The trick is to find different ways of making it. I found this chicken while searching through Food Network recipe’s and I came across “Get Yo Man Chicken” by Neely. From the picture I could see chicken thighs and a tomato sauce that looked really yummy, so I decided to give it a try.

I’m glad I made this because we really enjoyed it and the braised chicken thighs were not expensive to make. I feel like this is what I think of when I think of comfort food. A warm dish that gives you a hug. Pair it with a little bit of orzo and broccoli rabe and you have an amazing dinner.

This is a great dish to make if you have company  coming over and it also makes really great leftovers. If you wanted to omit the orzo you could do so and have something a little more low-carb. I love how the tomato sauce from the chicken coats the orzo once you plate it up. And the smells….yum!

What you need:

  • 2 tablespoons olive oil
  • 6 chicken thighs, skinless
  • 1 teaspoons salt
  • 1/2 teaspoons pepper
  • 1 medium onion, sliced
  • 1 cup chicken stock
  • 1/2 cup white wine – I used Cupcake
  • 1 (14.5-ounce) can crushed tomatoes in thick puree
  • 1 teaspoon dried thyme
  • 1/2 tablespoon dried rosemary
  • Orzo for serving underneath
  • Broccoli Rabe blanched for several minutes
  • 2 tablespoons chopped fresh parsley leaves

What to do:

  1. Heat a medium to large skillet over medium high.
  2. Pat chicken thighs dry with paper towel and season both sides with salt and pepper. Brown the chicken meat-side down first, turning once, 4 minutes on each side. Transfer to a plate for later.
    browned chicken
  3. Pour off some of the extra chicken fat leave about 1 tablespoon. Add onion and sauté for about 3 minutes. Add stock and wine scraping off brown bits from the bottom of the pan. Turn heat to high and let it reduce by half, about another 3 minutes.
  4. Pour in the can of crushed tomato and dried herbs, salt and pepper. Let it get warm and put the chicken thighs back into the pan in an even layer. Cover and cook on medium-low for 40 minutes.
    get yo man chicken
  5. Serve chicken over warm orzo with a ladle of sauce on top. Sprinkle with fresh parsley and serve with broccoli rabe.
    get yo man chicken

Enjoy!

Quinoa and Chicken Enchilada Bake

Quinoa Enchilada Casserole:

quinoa enchilada

A healthier version of an Enchilada, skip the tortilla, and packed with the healthy nutrients you need from the quinoa and black bean!!

I found this recipe on Pinterest, occasionally I will search for recipe inspiration when I start to get sick of the same old thing. Although in this recipe I added chicken for extra protein it is far from a boring chicken dish. Every bite is packed with big flavor from the enchilada sauce, cilantro, and cheesy goodness!

The quinoa is a grain that you might not be too familiar with but is packed with fiber and protein. The quinoa takes place of the tortilla from the quinoa enchiladaenchiladas and you don’t have to roll anything simply mix it all in a bowl and then you can bake it in the oven. I also love this recipe because you can make it in advance and leave it in the refrigerator before you finish it off in the oven to bake all the cheese and let the flavors come together.

Here’s What you Need:

  • 2 cups of roasted chicken thighs shredded
  • 1 cup of cooked quinoa according to package
  • 1 (10 ounce ) can Mild Enchilada Sauce
  • 1 (4.5 ounce) can chopped green chiles, drained
  • 1/2 cup of canned corn drained and rinsed
  • 1/2 cup of black beans drained and rinsed
  • 2 heaping tablespoons chopped cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2 cup of shredded Mexican cheese blend plus a little Mozzarella cheese
  • Additional cheese for topping
  • 1 avocado cubed for garnish

What to do:

  1. Cook the quinoa according to package 1 cup of quinoa in 2 cup of water, according to package (should yield 2 cups). Preheat oven to 400 degrees. Roast chicken thighs with olive oil, salt and pepper for 20 minutes or until cooked through. Set aside and shred when cool.
  2. If baking the casserole right away Preheat oven to 375, if not wait until your ready to eat. Coat a 8×8 baking dish with non-stick spray
  3. Assemble mixture in a large bowl: chicken, quinoa, enchilada sauce, green chiles, corn, black beans, cumin, chili powder, cilantro, and stir in half a cup of shredded cheese.
    quinoa enchilada
  4. quinoa enchilada Spread quinoa mixture into baking dish and top with remaining cheese. Bake in oven for 15-25 minutes until cheese has melted and it is slightly browned.
    quinoa enchilada
  5. Serve with a tablespoon of  chopped avocado.

This dish makes great leftovers! Yum! It make a lot and I was eating it all week!

Quinoa and Chicken Enchilada Recipe is courtesy of Damn Delicious. Check this blog out.

Enjoy this hearty dish!

-Hunter

Oven-Baked Chicken Cutlets

Crispy Oven-Baked Chicken Cutlets

oven-baked chicken cutlet

This is my new favorite way to eat chicken cutlets… I grew up eating Chicken cutlets and they were always fried in lots of oil. There is nothing wrong with that but I wanted to make it a little healthier. This was the first time I tried oven-baking my chicken cutlets instead of frying and it was perfect!

You can serve this as just the chicken cutlet, or pour a little bit of tomato sauce and mozzarella cheese on top to make individual chicken parmesan. Everybody has endless amounts of chicken cutlets in there freezer because they are relatively cheap. I was trying to find a different way of making one of my favorites. Just be careful since the chicken is Oven-Baked it may loose its crispiness.

I put fresh chopped parsley in the dry breadcrumbs to add a little extra flavor and taste. You need to make sure the parsley is evenly chopped small so you don’t have huge chunks. These are really easy to make and a great option if you always fry your chicken cutlets!

What you need:

  • 1 pound of thinly sliced chicken cutlets
  • 3/4 cup of Italian breadcrumbs
  • 1/4  cup of parmesan cheese
  • 1 teaspoon dried basil leaves
  • salt and pepper
  • 1/4 cup of fresh chopped parsley
  • 1 egg beaten dash of milk
  • olive oil

What to do: 

  1. Preheat oven to 400 degrees. Combine the breadcrumbs, parmesan cheese, basil and parsley in a shallow bowl. In another shallow bowl beat the egg and dash of milk. Set aside
  2. Salt and pepper the chicken cutlets and dip one chicken cutlet into the egg mixture (Shaking off excess egg) and then into the breadcrumb mixture until evenly coated. Place on a baking tray lightly coated with olive oil. Repeat until all the chicken cutlets are on the tray.
  3. Lightly sprinkle olive oil over the top of the chicken cutlets to help get a brown crust when baking.
  4. Bake for 10 minutes one side then flip the chicken and bake for another 10 minutes. Total time about 20-25 minutes. May be done sooner if chicken is thin, so make sure you check.
    oven baked chicken cutlet
  5. Enjoy your oven-baked chicken cutlets with a little bit of rice pilaf and green beans!

Hope you enjoy!
-Hunter

Avocado Chicken Salad

avocado chicken salad

A light and mayonnaise-free chicken salad! Use avocado instead of mayonnaise for a healthier more nutritious lunch!

Lunch is always hard for me to figure out what to eat. A salad is always a good option but sometimes I want something different like a sandwich. I usually try to stay away from condiments like mayonnaise but sometimes if used moderately it is fine. Avocados are a great option if you simply do not like mayo or you want something that is healthier. Avocados are considered a healthy fat unlike mayonnaise.

Avocado chicken salad can be made anyway you like it! Add in your favorite chopped vegetables like bell pepper, celery, carrots, whatever you like! In this recipe I used chopped bell peppers because that is what I had on hand. Or keep it simple with just shredded chicken and avocado.

The avocado makes the chicken salad creamy and really delicious without and extra ingredients. You will be surprised at how filling and tasty this dish is. If you are making just for your self just use less chicken and less avocado to adjust serving size.

Avocado Chicken Salad (mayo free!!)

What you need:

  • about 4 cooked chicken cutlets shredded or chopped (you could also use rotisserie chicken)
  • 1 avocado
  • 1 cup of red and yellow chopped bell pepper
  • salt and pepper
  • juice of half a lemon

What to do

avocado chicken salad

Mash avocado until creamy and squeeze half juice of lemon. Take chopped chicken and put into avocado mixture. Use a salad chopper or fork and mash until well combined. Stir in bell peppers and season well with salt and pepper. Serve with whole wheat bread on a Sandwich or even in a salad for extra protein.

Quick Chicken in a Pan Sauce

Tasty Chicken Cutlets In a Quick Pan Sauce

chickeninpansauce

Say goodbye to boring grilled chicken cutlets that you are probably eating. This chicken in a quick pan sauce is far from boring and adds some jazz to your chicken.

So what is a pan sauce? A pan sauce is a cooking technique that involves removing browned bits from the bottom of your pan and with a liquid to make a sauce. It may seem like a difficult concept but it’s actually really easy! You can use your favorite white wine to deglaze the pan and make the sauce.

I served this recipe with cauliflower couscous which complimented the chicken and soaked up the sauce and is very low carb. Cauliflower couscous is really easy to make all you need to do is use a food processor and process the cauliflower until its the size of small couscous. Then sauté it in a pan and add your favorite seasonings. After all the food on Thanksgiving it was time to have something a little lighter. This recipe only takes about 25 minutes so it’s perfect for a weeknight and everyone will love it!

This recipe is from Serious Eats and can be found here.

What you need:

  • 1 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken cutlet or really any type
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 cup dry white wine
  • 1/2 cup water chicken stock
  • 1/4 cup chopped fresh parsley leaves, plus 2 tablespoons for garnish

What to do: 

  1. Heat a large skillet with olive oil and 2 tablespoons of butter. While skillet is heating put flour in a shallow bowl. Salt and pepper both sides of chicken and then coat the chicken with flour and add 2 or 3 pieces without over crowding the pan.
  2. Cook until browned on first side for about 5 minutes then flip and cook until just cooked through about 2-3 more minutes depending on your cut of chicken. Remove from pan and let sit on a plate while you finish cooking the other pieces of chicken working in batches.
  3. Once all the chicken is cooked and too the side make the pan sauce. Add the wine to the skillet over medium heat let it bubble and scrape the bottom of the pan. Pour in the chicken stock and let cook for another 3 minutes until mixture reduces. Add 1 tablespoon of butter and swirl around the pan until melted. Turn off the heat.
  4. Put the chicken back in the pan and then add the parsley while coating the chicken. Serve with lemon wedges if you wish and something that will soak up the yummy sauce.
    chickenpansauce

Roast Chicken with Root Vegetables

Roasted Thyme and Lemon Chicken with Root Vegetables

roastchicken
There is something very comforting in roasting a chicken. Everybody has their own ways of doing it, and of course they all think that way is the best. My favorite part of roasting a chicken is the vegetables that soak up all the chickens flavor roasting around the chicken. I also can’t forget the aroma that roasting a chicken puts into the air, love that too.

In my family you can usually find a chicken roasting on a Saturday or Sunday afternoon. The great thing about roasting a whole chicken is there is many different uses for the meat, and it makes great leftovers. You could make chicken soup with the bones, chicken salad, chicken sandwiches, chicken pot pie, or any recipe that involves chicken!

Now it’s your turn to roast a whole chicken. Don’t be worrying that there is too much food! You can always find uses for leftover chicken.

This recipe is from Ina Garten and is known as Perfect Roast Chicken. She’s right, it is perfect.

Here’s What You Need:

  • a 3.5 pound chicken (or lager if you prefer)
  • salt & pepper
  • 1 large bunch of fresh thyme
  • 1 lemon
  • 1 head of garlic
  • 3 onions
  • 1/4 stick of melted butter about 2 tablespoons
  • juice of lemon fro
  • 3 carrots cut into chunks
  • 3 parsnips cut into chunks
  • 2 potatoes cut into cubes
  • olive oil

What to do:

  1. Preheat the oven to 425 degrees. Melt butter and squeeze juice of lemon into the bowl to go on the chicken.
  2. Rinse and pat dry the chicken. Salt and pepper the whole chicken and put on a baking sheet. Stuff the cavity with half of the bunch of thyme, the leftover lemon, a head of garlic cut in half, and a whole peeled onion.
  3. Brush the outside of the chicken with the butter lemon mixture. Next place the carrots, parsnips, and potatoes around the chicken and sprinkle with olive oil, salt, pepper, and remaining thyme.
  4. Roast the chicken for 45 minutes to an hour (watch for the size of your bird) or until the juices run clear.
  5. Let rest for 20 minutes and serve with green vegetables.
    roast chicken
  6. Yummy! Enjoy.

 

 

Easy Chicken Pot Pie

Healthier Chicken Pot Pie loaded with vegetables! A delicious and cozy meal for a fall day.

chicken pot pie Chicken Pot Pie is a meal that always comforted me as a kid. However, when I was younger the only time I would really eat it is at my friends house. And it was always the frozen pies. As I got older, a little wiser, and more health conscious, I started to make my own and realized that it’s easy.

You might think chicken pot pie isn’t healthy. But this recipe only uses a crust on top and is crustless on the bottom, which you won’t miss. I also made this recipe easier using a pre made dough crust. This saved me a lot of valuable time. I suggest you do the same!

Here’s What You Need:

  • 1 pound of chicken thighs cooked and chopped
  • 1 onion chopped
  • 4 tablespoons olive oil
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 2 garlic cloves
  • 1/4 cup of flour
  • 1 can of corn
  • 1 can of peas
  • 2 potatoes boiled until tender and diced small
  • 2 cups of chicken broth
  • splash of white wine
  • splash of milk
  • italian seasoning
  • salt and pepper to taste
  • thyme
  • 1 unbaked pie crust room temperature
  • 1 egg and 2 tablespoons water

What to do:

  1. Begin by cooking your chicken (you can use store bought cooked chicken if you wish). I preheated the oven to 400 degrees and baked chicken thighs for 25 minutes with olive oil, salt, pepper, and italian seasoning. Cool and chop for pie.
  2. While chicken is cooking preheat large sauté pan with olive oil. Add onion, carrot, celery, and garlic and cook for about 5 minutes until translucent. Stir in cooked chicken until warm. Sprinkle flour over chicken and onion mixture. Pour in can of peas, corn, and potatoes.
  3. Then add 2 cups of chicken broth and splash of wine. Let cook and thicken about 1 minute. Then add additional seasonings. Add milk and let thicken and remove from heat.
    chicken pot pie
  4. Change temperature to 375 and get a casserole dish out. Pour the chicken and vegetables into the dish. Put pre made crust on top and fold edges over.
    chicken pot pie DSCN0770
  5. Make 3 slots for air while cooking. Make egg wash and put on pot pie. Bake for 30 minutes. Let rest for 10-15 and enjoy!Enjoy! Makes great leftovers. (: