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Honey mustard chicken, green apple, and cheddar cheese griddled on sourdough bread with roasted balsamic Brussels sprouts.
Yield: 4 Servings
Chimichurri Sauce
2 Tablespoons low sodium vegetable stock, store-bought or homemade
2 Tablespoons chopped fresh parsley
¼ cup chopped fresh cilantro
1 Tablespoon peeled and chopped or shredded carrots
1 ½ Tablespoons chopped onion
2 Tablespoons chopped red peppers
1 ½ teaspoons chopped fresh garlic cloves
1 Tablespoon canola oil
1 ½ teaspoon red wine vinegar
1/8 teaspoon fresh oregano, chopped or 1 pinch dried oregano
1/8 teaspoon crushed red pepper flakes
¼ teaspoon Kosher salt
1/8 teaspoon ground black pepper
Yucca Fries
1 ½ pound store-bought yucca
Oil for deep-fat frying
Chimichurri Chicken Burger
¼ cup lemon juice
¼ cup Worcestershire sauce
¼ cup canola oil
2 teaspoons peeled and finely chopped fresh garlic cloves
1 teaspoon Kosher salt
1 teaspoon ground black pepper
4 (4-ounce) boneless and skinless chicken breasts or 1 pound cut into four even pieces
4 Kaiser rolls
4 green lettuce leaves, trimmed
8 tomato slices
¼ red onion, thinly sliced
1 avocado, peeled and seeded, and sliced
Eggs, Fish, Gluten, Soy, Wheat
Nutritional InformationTo Prepare Chimichurri Sauce:
In a food processor or blender, combine all the ingredients. Blend on medium speed until smooth. Cover and place in the refrigerator until ready to use.
To Prepare Yucca Fries:
Prepare according to the manufacturer’s directions. Divide into four servings. Serve hot.
To Prepare Chimichurri Chicken Burger:
In a stainless steel bowl, combine the lemon juice, Worcestershire sauce, oil, garlic, salt, and pepper. Mix well. Add the chicken. Toss to coat both sides of the chicken with marinade evenly. Cover and place in the refrigerator for at least 4 hours to marinate. Drain and discard excess marinade when ready to cook. Preheat a grill, grill pan, or saute pan. Coat it with cooking spray and place the marinated chicken. Cook for about 3 to 4 minutes on each side or until cooked through. Remove from heat. When ready to serve, toast the cut side of the buns. Place 1 grilled chicken breast on the bottom of each bun. In order, top the chicken with:
– 2 Tablespoons of chimichurri
– 1 leaf lettuce
– 2 slices of tomato
– 4 slices of red onion
– 4 slices of avocado.
Place the top part of the bun on the burger to close. Place 1 serving of fried yucca on a plate next to the burger. Enjoy immediately with 2 Tablespoons of chimichurri on the side!
