RecipesDinner
Dinner
Grilled Chicken Breast Burger
A whole lemon-yoghurt marinated chicken breast, grilled and stacked in a toasted bun with crisp salad and a cool yoghurt sauce. No mince, no binder, just a single lean breast carrying the whole burger.
- Serves
- 2
- Prep
- 15min
- Cook
- 12min
- Total
- 27min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 468kcal
- Protein
- 47.9g
- Carbs
- 37.7g
- Fat
- 14.3g
- Fibre
- 2.2g
01
Ingredients
For 2 servings · MetricUS
- 2chicken breasts (one pack, about 300g)one per burger
- 3 tbsp2% Greek yoghurtfor the marinade
- 1 tbsplemon juice
- 1 tspgarlic puree
- 1 tspsmoked paprika
- ½ tspdried oregano
- 1 tspolive oilfor grilling
- salt and black pepperto taste
- 3 tbsp2% Greek yoghurt**For the sauce**
- 1 tsplemon juice
- ½ tspgarlic puree
- 2wholemeal burger buns**To build**
- 2 sliceslight cheddar
- 4 leaveslittle gem lettuce
- 1tomato, sliced
- 4 ringsred onion
- 2boneless skinless chicken breasts (one pack, about 11 oz)one per burger
- 3 tbsp2% Greek yogurtfor the marinade
- 1 tbsplemon juice
- 1 tspgarlic puree
- 1 tspsmoked paprika
- ½ tspdried oregano
- 1 tspolive oilfor grilling
- salt and black pepperto taste
- 3 tbsp2% Greek yogurt**For the sauce**
- 1 tsplemon juice
- ½ tspgarlic puree
- 2whole wheat burger buns**To build**
- 2 slicesreduced-fat cheddar
- 4 leavesromaine lettuce
- 1tomato, sliced
- 4 ringsred onion
02
Method
Prep the chicken.
Lay each chicken breast flat and slice it almost in half through the side, then open it out like a book so it sits thin and even.
This helps it cook fast and stay juicy.
If a breast is very thick, cover it and bash it gently to an even thickness.
Marinate the chicken.
Mix the 3 tbsp yoghurt, 1 tbsp lemon juice, 1 tsp garlic puree, smoked paprika, oregano, and a good pinch of salt and pepper in a bowl.
Coat the chicken all over and leave it for 10 minutes while you prep the rest.
Longer is fine if you have it.
Make the sauce.
Stir the sauce together in a small bowl.
Combine 3 tbsp yoghurt, 1 tsp lemon juice, 0.5 tsp garlic puree, and a pinch of salt, then set aside.
Cook the chicken.
Heat a griddle pan or grill to medium-high and brush it with the olive oil.
Lift the chicken from the marinade, letting the excess drip off, and grill for about 4 to 5 minutes each side until charred and cooked through with no pink in the middle.
Lay a slice of cheese over each breast for the last minute so it softens.
Toast the buns.
Split the buns and toast the cut sides on the grill for a minute until golden.
Assembly and serving.
Spread the sauce over the bun bases.
Stack on lettuce, tomato, and red onion, sit the cheesy chicken breast on top, and close the bun.
For a lighter build, skip the bun and fold everything into two large lettuce leaves as a wrap.