Pesto Chicken Burgers with Quinoa Salad in a Bowl
Ingredients
- 2 lbs ground chicken
- 1 recipe pesto paste
- 1 egg
- 1 sweet potato, diced
- 8 oz sliced cremini or baby bella mushrooms
- 3 large shallots, sliced
- salt and pepper, to taste
- 1 cup cooked quinoa
Instructions
- In a large mixing bowl combine ground chicken, pesto paste, and 1 egg. Mix lightly just to combine ingredients. The more you mix ground meat, the tougher it gets, so mix as little as possible.
- With a large wet ice cream scoop, measure out about 6 scoops of the ground chicken mixture. Then with wet hands, shape the scoops into about 1-inch thick burger disks. Place on a parchment lined baking sheet.
- Set the oven to broil. Place the baking sheet in the oven and broil for 2 minutes on each side, or until they are firm but with a little give to the touch.
- Preheat oven to 350°F. On a separate parchment-lined baking sheet, place the diced sweet potatoes. Spray with some cooking spray and sprinkle with some salt. Bake for about 15-20 minutes, or until potatoes are nice and golden.
- In a well heated frying pan, place 1 tbsp oil. Add mushrooms and a sprinkle of salt to extract the juices. Sauté mushrooms until nice and golden. Add shallots and cook until translucent.
- Prepare individual bowls. Place quinoa at the bottom, then top with the roasted sweet potatoes, mushroom and shallot mixture, and pesto chicken burger. Sprinkle some salt and pepper to taste.
