Recipe courtesy of Good Housekeeping
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 pound ground chicken meat
  • 2 green onions, chopped
  • 1 small (5-ounce) zucchini, shredded
  • 1 medium carrot, shredded
  • 1 tablespoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3/4 teaspoon salt
  • 1 can (16-ounce) vegetarian baked beans
  • 1 tablespoon prepared mustard
  • 1 tablespoon light molasses
  • 4 whole-grain sandwich rolls, each cut horizontally in half
  • Lettuce leaves, sliced tomato, and mustard (optional)

Directions

Watch how to make this recipe.

In medium bowl, combine ground chicken, green onions, zucchini, carrot, chili powder, cumin, ground red pepper, and 3/4 teaspoon salt just until blended but not over mixed.

On waxed paper, shape mixture into four 3 1/2-inch round patties, pressing firmly; set aside. 

In 1-quart saucepan, over medium heat, heat beans, mustard, and molasses to boiling. 

Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat until very hot but not smoking. Add patties to hot skillet and cook 5 minutes. Turn patties and cook until no longer pink inside (internal temperature should reach 165 degrees F).

Top bottom half of each roll with lettuce, then with a patty; add tomato slice and dollop of mustard if you like. Replace top half of rolls. Serve with 3-bean salad.

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