Food and Drink Bunless Chicken Burgers with Mango Salsa

Published on July 4th, 2014 | by Kailei Carr

0

Healthy July 4th Meal Without a Grill

I’m trying to get back on healthy eating. Last year, in getting ready for my wedding, I lost close to 15 pounds doing Paleo (if you aren’t familiar with Paleo, check out my post here). That lasted a while, but let’s just say I’m now almost at my starting point before Paleo. It’s a critical time to get this body back on track. So this week, I’ve been back on Paleo! Even though I don’t have an outdoor grill, I wanted make some burgers and get in the spirit of the 4th of July. So I made some chili lime chicken burgers (no bun), sauteed onions and peppers, roasted cabbage and some mango avocado salsa. I have to admit, it was pretty darn good (by the way, if you haven’t had grilled or roasted cabbage before, you’re in for a treat!). Here are the recipes. Enjoy!

Chili lime chicken burgers: Find them at Trader Joe’s. They come in a box of 4 in the frozen section. Make according to the box. Using my George Forman pan, I even had grill marks on the burgers (though you can’t quite tell on the picture since they’re covered with the onions and peppers)!

Sauteed onions and peppers:

1 onion, sliced thinly

2 poblano peppers, seeded and sliced thinly

1 red bell pepper, seeded and sliced thinly

1 tbsp coconut oil (though olive oil will work just fine)

Adobo seasoning to taste

Put the oil in a pan and when heated, add in onions and peppers and sprinkle with Adobo seasoning. Saute´ for at least 10 minutes, or when the onions caramelize and peppers are soft, stirring periodically.

Roasted cabbage (total time: 1 hr):

1 cabbage head

Olive oil

Kosher salt and pepper to taste

Preheat oven to 400 degrees. Rinse the outside of the cabbage and peel off outside leaves. Cut it in half, then cut the halves into quarter wedges. Drizzle olive oil onto both sides of wedges, and sprinkle with cracked pepper and kosher salt (you can even add bacon bits if you’d like). Heat for 30 minutes one side, then flip the wedges and cook for another 30 minutes.

Mango avocado salsa

1 mango, peeled, seeded and diced

1 small tomato, seeded and diced

1/2 onion, finely diced

1/2 red pepper, finely diced

1 lime, juiced

Adobo seasoning to taste

Dash of cracked pepper

1 avocado, peeled, pitted and diced

Combine all ingredients except for avocado. You can keep it in the fridge for up to 3 hours. Add in the avocado last (I would even recommend not even cutting it until the end so that it doesn’t turn brown), right before serving.

Here’s the finished product:

photo 2

Tags: , ,


About the Author

Kailei is the co-founder of The Vyne. She is an expert shopper, digital marketer and has conducted extensive research on African American women.



Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top ↑
  • Latest Posts

  • Archives

  • Categories

  • The Vyne Weekly e-Magazine

    Do you subscribe to The Vyne weekly e-magazine? View our archives and subscribe here!