Dijon Chicken Burgers with Peppers

This colorful, protein-rich, and nutrient-dense dish serves four. It's an incredibly tasty way to enjoy organic, pasture-raised chicken, with the added benefits of fresh vegetables and a kick of Dijon mustard.


- 1 lb organic, pasture-raised ground chicken
- 1 medium zucchini, grated
- 1/4 cup chopped parsley
- 2 cloves garlic, chopped
- 1 medium onion, chopped
- Sea salt and pepper to taste
- Assorted baby peppers, cut into thin slices
- Dijon mustard to taste
- 8 slices sunshine bread
- Organic spinach for serving


1. Preheat your oven to 375°F (190°C) or preheat your Panini grill.

2. In a large bowl, combine the ground chicken, grated zucchini, parsley, garlic, onion, sea salt, and pepper. Mix well.

3. Form the mixture into four equal patties and place them on a baking sheet or directly onto the preheated Panini grill.

4. Bake or grill the burgers until they reach an internal temperature of 160°F (71°C). Remove from heat and let them rest until the internal temperature reads 165°F (74°C).

5. While the burgers are resting, lightly sauté your baby peppers if desired, or you can leave them raw for a crunchy texture.

6. Quickly sauté the organic spinach with a little sea salt and fresh cracked pepper until wilted.

7. To serve, place a bed of sautéed spinach in the center of the plate. Add the chicken burger, decorate with sliced peppers, and dollop with Dijon mustard over the sunshine bread.

This Dijon Chicken Burger recipe is not only mouth-wateringly delicious, but it also provides an array of vitamins, minerals, and proteins, making it a satisfying and healthy option for any meal. Enjoy!