One way of reducing your carbs is to adapt traditional dishes that use bread, and replace the bread element with a low fat and high protein chicken burger. We’ve already done that with our Meatzza, and this is another quick meal hit that also ticks 2 of your 5 a day. In this version we’re using Chicken Italia burgers to fit with the Italian theme.
2 x 114g HECK! Chicken Italia burgers
160g edamame beans
Bunch fresh mint, finely chopped
2 tbsp 0% fat Greek yoghurt
Grill the burgers, or cook on a griddle / barbeque, until piping hot throughout.
Cook the edamame beans until al dente (usually around 5 minutes on the hob), drain and keep warm to once side. Cook the peas in boiling water according to the packet instructions. When cooked, drain well and add 2 thirds of the mint, the zest and juice of a lemon plus the Greek yoghurt. Using a stick blender (or in a food processor), whizz together until you get a purée consistency.
To assemble the bruschetta, fold the edamame beans through the pea puree. Season to taste. Divide the pea and edamame mix in half and top each burger with this. Finish with the remaining chopped mint and tuck in!
Serving Size: 292g
Total Fat: 8.8g