Fajita Chicken Burgers
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
2 tablespoons canola oil
1 cup thinly sliced green bell pepper
1 cup thinly sliced yellow onion
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
1 pound ground chicken
2 tablespoons (1/2 of 1.12-oz pkg) fajita seasoning mix
1/4 cup sour cream
4 sandwich rolls, toasted
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 103 mg | 10% |
Carbohydrate | 55 g | 18% |
Cholesterol | 99 mg | 33% |
Total Fat | 22 g | 33% |
Iron | 2 mg | 13% |
Calories | 532 kcal | 27% |
Sodium | 837 mg | 35% |
Protein | 30 g | 59% |
Saturated Fat | 5 g | 26% |
Sugars | 7 g | 1% |
Vitamin C | 31 mg | 51% |
Heat oil in large skillet over medium-high heat. Add pepper and onion; cook 5 minutes or until vegetables are tender, stirring occasionally. Add drained tomatoes; reduce heat to medium-low and simmer 10 minutes, stirring occasionally.
Meanwhile, combine chicken and seasoning mix in medium bowl. Shape mixture into 4 patties, about 1/2-inch thick.
Heat another large skillet over medium-high heat. Add patties; cook 5 minutes on each side or until longer pink in centers (165°F). Remove from heat. Spread 1 tablespoon sour cream on bottom half of each roll. Top each with a patty and 1/4th of the vegetable mixture. Close with tops of rolls. Serve immediately.
Guacamole may be used in place of sour cream, if desired.
Fajita Chicken Burgers