Honey Mustard Chicken Burger (g) Recipe
Grilled chicken breast, lettuce, onion, tomato and fat free honey mustard.
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Ingredients
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Burger
Method
Burger
Prep chicken
If the chicken breasts are very thick, butterfly them or slice horizontally to make two thinner cutlets (about 1/2 inch thick). Pat dry with paper towels.
Season chicken
In a small bowl, combine olive oil, salt, black pepper, garlic powder and smoked paprika. Brush or rub this mixture evenly over both sides of the chicken breasts.
Grill chicken
Place the seasoned chicken on the hot grill. Cook 4–6 minutes per side, until the internal temperature reaches 165°F (74°C) and juices run clear. Cooking time will vary with thickness. Avoid pressing down on the chicken.
Rest chicken
Transfer the cooked chicken to a cutting board and let rest 5 minutes to allow juices to redistribute.
Prepare vegetables
While the chicken rests, slice the tomato into 1/4-inch slices and thinly slice the red onion into rings. Rinse and pat dry the lettuce leaves. If desired, toss the lettuce with the optional lemon juice to add brightness.
Toast buns
Lightly toast the inside faces of the buns on the grill for about 30–60 seconds until golden and warm. Remove and set aside.
Assemble burgers
Spread 1 tablespoon of fat-free honey mustard on the bottom half of each toasted bun. Place two lettuce leaves on each bun base, then top with a grilled chicken breast (or halved if you butterflied into two cutlets). Add two tomato slices and a few red onion rings on top of the chicken. Drizzle or spread the remaining honey mustard (about 1 tablespoon) on the top bun and close the burger.