Irresistible Grilled Salmon Recipe

When you mix the flavors of pesto, Parmesan cheese, and a little heat from cayenne pepper, you get these Pesto Chicken Burgers that are just right. They make a tasty and filling meal when grilled until they are juicy.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup pesto sauce. 1/4 cup grated Parmesan cheese. 1/4 cup diced red bell pepper. 1/4 cup diced red onion. 1 clove garlic, minced. 1/2 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 4 burger buns. Lettuce, tomato slices, and extra pesto for toppings.

Instructions: In a large mixing bowl, combine ground chicken, breadcrumbs, pesto sauce, grated Parmesan cheese, diced red bell pepper, diced red onion, minced garlic, paprika, cayenne pepper, salt, and pepper. Mix the ingredients until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Grill the chicken burgers for about 5-6 minutes per side or until they are cooked through and have nice grill marks. During the last minute of cooking, toast the burger buns on the grill until they are slightly crispy. Assemble the burgers by placing lettuce and tomato slices on the bottom half of each bun, followed by a spiced pesto chicken patty. Spread a little extra pesto sauce on the top half of the buns and place them on top of the patties. Serve the Pesto Chicken Burgers - Spiced hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Succulent BBQ ribs, bursting with mouthwatering flavors that will have you coming back for seconds.

A tasty and healthy Paleo-friendly dish made with grilled zucchini filled with lemony cauliflower rice, shrimp, and asparagus. It's a great keto-friendly meal that's full of flavor and good for you.

Ingredients: 4 zucchinis. 1 lb shrimp, peeled and deveined. 1 bunch asparagus, trimmed and chopped. 1 head cauliflower, riced. 2 lemons. 4 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat grill to medium-high heat. Cut zucchinis in half lengthwise, scoop out the center to create a hollow space for stuffing. Drizzle zucchini halves with olive oil, salt, and pepper. Grill zucchini halves for 5-7 minutes per side until slightly tender. Remove from grill and set aside. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside. In the same skillet, add chopped asparagus and cauliflower rice. Cook until tender, about 5-7 minutes. Zest and juice one lemon, add the zest and juice to the skillet with asparagus and cauliflower rice. Season with salt and pepper to taste. Stuff each grilled zucchini half with the asparagus cauliflower rice mixture and top with cooked shrimp. Garnish with fresh parsley and lemon slices. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes