Skinny Chicken Parm Burgers with Grilled Vegetables

Ingredients

• ½ whole FOR THE GRILLED VEGETABLES:
• 1 whole Zucchini, Sliced Into 1/2 Inch Planks
• ½ whole Small Summer Squash, Sliced Into 1/2 Inch Planks
• 2 Tablespoons Eggplant, Sliced Into 3/4 Inch Rounds
• 1 pinch Olive Oil
• 1 pinch Salt
• 1 teaspoon White Pepper
• 3 Tablespoons FOR THE FIRE ROASTED TOMATO SAUCE
• 1 clove Olive Oil
• 1 can Minced Yellow Onion
• ¼ teaspoons Garlic, Minced
• ½ teaspoons Diced Fire Roasted Tomatoes (14.5 Oz. Can)
• ⅛ Tablespoons Salt
• 1 pound Dried Oregano
• ⅓ cups Crushed Red Pepper Flakes
• 1 clove FOR THE CHICKEN BURGERS
• 2 Tablespoons Boneless, Skinless Chicken Breasts
• ¼ teaspoons Finely Diced Red Bell Pepper
• ½ teaspoons Garlic, Minced
• 1-½ Tablespoon Grated Parmesan Cheese
• 4 ounces, fluid Salt
• 4 whole Dried Oregano

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 17 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Parmesan Cheese	1 oz (28g)	110
Onion	1 medium (110g)	44
Eggplant	1 cup cubed (82g)	35
Red Bell Pepper	1 medium (119g)	31
Tomato	1 medium (123g)	22
Cucumber	1/2 cup sliced (52g)	16
Chili	1 tsp (2.7g)	8
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.