When looking for a recipe if you can find something that is great tasting, easy to make, and healthy you’ve pretty much ticked all the boxes you need. So with that in mind, and to coincide with Organic September here is a Pulled Organic Chicken Burger Recipe – oh yeah and it looks great too!
If you choose to by going Organic this September you’ll not only be helping to protect wildlife whilst reducing your exposure to potentially harmful pesticides and chemicals - you'll also be helping to support the farmers who work hard to grow our food for generations to come.
Organic means higher levels of animal welfare, lower levels of pesticides, no manufactured herbicides or artificial fertilisers and more environmentally sustainable management of the land and natural environment - this means more wildlife!
Now there are a number of factors that might make you unable to go organic for a whole month such as time, cost or simply desire, but giving this recipe a try is a real must. If for no other reason than to show that something which normally should be unhealthy like a burger can actually be low in calories.
This is done firstly by using a whole organic chicken in this recipe, and slow cooking it yourself you know exactly where it’s been and what’s been done to it. Secondly the BBQ sauce is sugar free which is also a positive. Also using a gluten-free bun and fresh veg, which in this case is nutritionally rich avocado, and jalapenos and also a low-fat cheese sauce! And if you want to lower the fat content even further you just need to omit the cheese completely.
Pulled Organic Chicken Burger Recipe
Serves 4
Ingredients:
* 4 Gluten Free Burger Buns (or regular)
* 1 Blue Goose Pure Foods Organic Whole Chicken
* 1 cup sugar free Smokey BBQ Sauce
* 4oz low fat sharp cheddar, shredded
* 1/2 cup milk
* 1 tablespoon rice flour or all purpose flour
* 2 jalapenos, seeded and sliced
* 4 slices Vidalia onion
* 1 avocado, puree
* Cooking spray or 2 tablespoons butter
* 4 tablespoons Low fat Mayonnaise
* 1 tablespoon pickle relish
* 1 tablespoon sriracha
* Arugula
Instructions:
1. Place chicken in a crockpot set to high for 4 hours. Cool enough to handle and Shred.
2. Toss with bbq sauce. Keep warm.
3. Mix mayonnaise, relish and sriracha.
4. Toss flour with cheddar cheese. Heat milk on medium low and once lightly bubbling add cheese and stir constantly until cheese is completely melted and sauce is smooth.
5. Spread each half of bun with butter (or cooking spray) and place on a griddle and cook until golden and crispy.
6. Spread avocado on the top bun and mayo sauce on the bottom. Place a heaping mound of chicken on the bottom half and top with cheese sauce, onion, arugula and jalapenos.
For this and more great recipes please head on over to nancyscravings.com, and for more on Organic September please visit here.