05/05/2026
🌶️ Southwest Chipotle Chicken Burger with Summer Squash & Raspberry Side
Prep Time: 10 min
Cook Time: 12 min
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ChiroThin Losing Phase Approved — All ingredients verified against the approved food list.
Ingredients
Protein
4 oz ground chicken breast, formed into 1 patty
Required Vegetable (4 oz)
4 oz summer squash, sliced into half-moons
Fruit (4 oz — on the side)
4 oz fresh raspberries
Free Vegetables (do not count toward 4 oz vegetable)
Large romaine lettuce leaves (for wraps)
"No sugar added" pico de gallo
Sliced jalapeño
Sliced bell peppers
Seasonings
1 tsp chipotle powder
½ tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
Squeeze of fresh lime juice
Pink Himalayan salt to taste
0-calorie cooking spray
Instructions
- Season the patty. Combine ground chicken with chipotle powder, cumin, smoked paprika, garlic powder, and salt. Form into a patty
- Cook the squash. Spray a skillet with 0-calorie cooking spray over medium-high heat. Sauté summer squash half-moons for 3–4 minutes per side until golden and tender. Season with salt and pepper. Set aside.
- Cook the burger. In the same skillet, re-spray and cook the patty 5–6 minutes per side until cooked through (165°F internal).
- Squeeze lime juice over the top.
Assemble. Wrap the patty in romaine lettuce leaves. Top with pico de gallo, sliced jalapeño, and bell peppers.
