Name: Grilled Chicken Burger with Raspberry BBQ Sauce, Asparagus & Peppers
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1.02 kg chicken breasts, boneless skinless; 3 cloves garlic; 1 ½ oranges; 3 (170 g) pkgs raspberries; 3 red bell peppers; 1 ½ medium red onions; 6 whole grain buns or rolls; black pepper; brown sugar; chili powder; cumin, ground; extra virgin olive oil; ketchup; salt; Worcestershire sauce

Grilled Chicken Burger with Raspberry BBQ Sauce, Asparagus & PeppersGrilled Chicken Burger with Raspberry BBQ Sauce, Asparagus & Peppers — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 small bunches asparagus

1.02 kg chicken breasts, boneless skinless

3 cloves garlic

1 ½ oranges

3 (170 g) pkgs raspberries

3 red bell peppers

1 ½ medium red onions

6 whole grain buns or rolls

black pepper

brown sugar

chili powder

cumin, ground

extra virgin olive oil

ketchup

salt

Worcestershire sauce

Instructions

Wash and dry the fresh produce.

Juice oranges into a blender.

Peel garlic; add to the blender with the orange juice along with raspberries, ketchup, sugar, Worcestershire, and spices. Blend on high until BBQ sauce is very smooth,1-2 minutes; set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season with salt and pepper on both sides.

Once the grill pan is hot, coat with oil; working in batches if necessary, add chicken and grill until charred and cooked through, 3-4 minutes per side. Remove to a plate and loosely cover with aluminum foil.

Meanwhile, using a clean cutting board, trim, halve, seed, and slice bell peppers crosswise into 1-inch wide strips; place in a large bowl.

Snap (or cut) off woody ends of the asparagus; add to the bowl with the bell pepper.

Peel, halve, and slice onions lengthwise into ½-inch thick wedges; add to the bowl. Drizzle veggies with oil, season with salt and pepper, then gently toss to coat.

Once the chicken is done, working in batches if necessary, add veggies to the pan; grill, flipping once, until tender, 2-3 minutes per side. Return to the bowl.

Meanwhile, toast buns if desired.

To assemble the burgers, spread 1 tablespoon of BBQ sauce over the bottom half of each bun; top with chicken and another 1 tablespoon of the sauce. Close with the top half of each bun. (Reserve remaining sauce for serving.)

Divide burgers and grilled veggies between plates; serve with remaining sauce on the side for dipping. Enjoy!

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