Skinny Chicken Parm Burgers with Grilled Vegetables

• 1/2 whole Zucchini, Sliced Into 1/2 Inch Planks
• 1 whole Small Summer Squash, Sliced Into 1/2 Inch Planks
• 1/2 whole Eggplant, Sliced Into 3/4 Inch Rounds
• 2 Tablespoons Olive Oil
• 1 pinch Salt
• 1 pinch White Pepper
• 1 teaspoon Olive Oil
• 3 Tablespoons Minced Yellow Onion
• 1 clove Garlic, Minced
• 1 can Diced Fire Roasted Tomatoes (14.5 Oz. Can)
• 1/4 teaspoons Salt
• 1/2 teaspoons Dried Oregano
• 18 Tablespoons Crushed Red Pepper Flakes
• 1 pound Boneless, Skinless Chicken Breasts
• 13 cups Finely Diced Red Bell Pepper
• 1 clove Garlic, Minced
• 2 Tablespoons Grated Parmesan Cheese
• 1/4 teaspoons Salt
• 1/2 teaspoons Dried Oregano
• Fresh Ground Black Pepper To Taste
• 1- 1/2 Tablespoon Olive Oil
• 4 ounces, fluid Fresh Part-skim Mozzarella, Sliced Into 4 Rounds
• 4 whole Whole Wheat Buns

1. Start by grilling your vegetables.
2. In a large bowl, toss your sliced zucchini, squash, and eggplant with 2 tablespoons olive oil.
3. Season with salt and pepper to taste.
4. Place your vegetables on a grill or grill pan over medium heat.
5. Cook the zucchini and summer squash for about 4 minutes on each side or until tender.
6. The eggplant rounds will need a little extra love.
7. Grill them for about 8 minutes on each side.
8. Place the grilled vegetables on a plate and set aside until ready to use.
9. Moving on to the fire roasted tomato sauce.
10. Heat 1 teaspoon olive oil in a medium saucepan over medium heat.
11. When hot, add the onions and garlic.
12. Saute for 2-3 minutes until the onions soften and the garlic becomes fragrant.
13. Add the diced fire roasted tomatoes, salt, oregano, and red pepper flakes.
14. Let the sauce simmer for about 5 minutes.
15. Remove from the heat and let it cool slightly.
16. Pour the sauce into a blender or food processor and puree until smooth.
17. Return the sauce to the saucepan and keep warm until ready to use.
18. Now its time to make your burgers.
19. Finely mince your chicken breasts using a food processor (or a meat grinder if you happen to have one lying around).
20. If youre using a food processor, cut the breasts into 1-inch cubes and pulse it a few times.
21. If you dont have a food processor, use a sharp knife to mince the chicken.
22. Its pretty easy, plus youll get a little arm workout in.
23. In a large bowl, combine minced chicken, diced red bell pepper, minced garlic, Parmesan cheese, salt, oregano and fresh ground pepper.
24. I suggest doing this with your hands.
25. (Kinda gross, but kinda fun.)
26. Form the chicken mixture into four evenly sized patties, approximately 1-inch in thickness.
27. To cook your burgers, heat 1 1/2 tablespoons olive oil in a large non-stick pan over medium heat.
28. When hot, add the burgers and cook for 5-6 minutes on each side or until cooked through.
29. Remove your burgers from the pan and place them in a baking dish.
30. Top each burger with fire roasted tomato sauce and 1 ounce of part-skim mozzarella.
31. Place the baking dish under the broiler for about 3 minutes until the cheese is melted and bubbling.
32. If you want toasted buns, now would be the time to toast those bad boys.
33. Carefully place each chicken parm burger on a bun and top with grilled vegetables.

zucchini, summer, eggplant, olive oil, salt, white pepper, olive oil, yellow onion, clove garlic, tomatoes, salt, oregano, red pepper, chicken breasts, red bell pepper, clove garlic, parmesan cheese, salt, oregano, ground black pepper, olive oil, mozzarella, whole wheat buns

Taken from tastykitchen.com/recipes/main-courses/skinny-chicken-parm-burgers-with-grilled-vegetables/ (may not work)