CHICKEN AND LENTIL BURGERS

1 lb ground chicken

1/2 cup drained cooked lentils, patted dry, such as Goya

2 tsp curry powder

4 (5-6-inch pita bread pockets, halved and warmed

1/4 cup mango chutney

Sliced tomatoes, for garnish

Baby spinach leaves, for garnish

Heat oven to 400-degrees. Coat a baking sheet that has sides with cooking oil spray.

In a medium bowl, combine chicken, lentils, curry powder, salt and pepper. Shape into 8 - 1/2-inch-thick oval patties, Add to the prepared baking sheet and bake about 12-15 minutes until no longer pink in center or a meat thermometer reads 170-degrees.

Tuck the patties into the warm pita pocket and top eth the chutney. If desired, garnish with the tomatoes and spinach leaves. 

Yield: 8 servings

recipe idea and photo from First for women 2024