Kick your craving of a big burger & fries by making this comfort food meal with a healthier take!
I could eat a variation of this meal 3 days a week. So satisfying and filling. I love a good spicy burger, but this meal is taken to the next level with chipotle flavor and grounding vegetables. Of course, the burgers can also be eaten with your favorite vegetable and any other grain or starch, or not!
Chipotle Chicken Burgers with Roasted Sweet Potato & Asparagus
- SERVES: 5-6
- TOTAL TIME: 50MIN
1 lb ground chicken
⅓ cup gluten-free flour or bread crumbs
½ bunch cilantro, chopped
½ red onion, diced
½ jalapeno, dived
2 large sweet potatoes
3 tbs coconut oil, melted
1 bundle asparagus, ends trimmed off
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp black pepper
1 tsp sea salt
Preheat oven to 420F
Start by cutting sweet potatoes into desired slices , I like making french fry slices but cubes are sometimes easier. Peeling potato is optional.
Drizzle 1 tbs of coconut on 2 different cookie sheets and move around to spread. Place sweet potatoes on sheet evenly and flat so that that pieces aren’t touching.
Bake in oven for about 20 minuets then flip over pieces and bake for another 20 minuets.
While sweet potatoes are roasting, prepare chicken burger mix.
In a large bowl, blend chicken, egg, flour and half of the seasonings using a large fork or a sturdy mixer.
Once well combined, add in cilantro, onion, and jalapeno then mix until even.
Divide the chicken mix into 5 equal parts and form into patties using your hands. Place on a plate.
Heat a large skillet over medium-high heat and then add coconut oil to melt. Add patties, as many as you can fit, cooking in batches, if necessary.
Cook patties for about 5 minutes on each side or until completely cooked on the inside.
While burgers are finishing up, heat another large skillet over medium heat and add olive oil.
Carefully add the asparagus to the skillet and let cook for about 8 minuets, shaking pan around to get all sides. I like my asparagus with a bit of a bite but others like them cooked through and more soft, up to you!
Check sweet potatoes, ensure they’re fully cooked. Remove from oven and sprinkle remaining seasoning over fries.
Plate burgers, asparagus, and sweet potato or prep into containers for the week!
I served my burgers with a few additional slices of jalapeno, some caramelized red onion and sometimes a dollop of plain Greek yogurt.
Other options could be your favorite burger toppings such as tomato, onion, lettuce (maybe a lettuce wrap!) or other condiments.
I recommend reheating this meal in a skillet so the burgers and potatoes maintain a nice, crisp outside 🙂
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