top of page

REV RECIPE: Taco Chicken Burgers


Yields 4 burgers, 4 oz raw per burger

Calories: 380

Fat: 8 grams

Carbohydrate: 35 grams

Protein: 42 grams


1 lb 98% lean ground chicken breast

Seasoning blend:

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp oregano

More seasoning = more flavorrrrr. Don’t be shy if you want to add more!

Optional: add 1 egg to chicken mixture. Not included in macros

8 TBSP shredded part-skim Mexican blend cheese (separated in 4 servings, or TBSP per burger)

4 TBSP plain non fat Greek yogurt (separated in 4 servings)

4 TBSP taco sauce (separated in 4 servings) Can use extra sauce.

8 slices 90 cal Dave’s Killer Bread

1 cup arugula

Pico de Gallo:

1/4 cup diced red onion

1/4 cup diced tomato

2 TBSP cilantro

Squeeze of lime juice

Salt and pepper to taste


1. Add chicken breast and seasonings in to a bowl and mix until seasonings are well blended.

2. Make 4 burger patties.

3. In a second small bowl, add all Pico de Gallo ingredients and let chill.

4. Heat non-stick pan, sprayed with Pam, over medium heat.

5. Add 4 burgers, cover and cook for about 3 minutes.

6. Flip each patty, and top each with 2 TBSP of shredded cheese.

7. Cover and cook an additional 3 minutes or until cooked through.

8. Toast bread.

9. Top a slice with a pinch of arugula, the burger patty, 1 TBSP Greek yogurt, 1 TBSP Taco Sauce, 2 TBSP Pico de Gallo, and top with another slice of bread.


Ready to schedule your complimentary initial consultation and Fit3D scan at RevolutioniZe Nutrition? Reach out to us at or 732-462-5326 to get started with one of our expert nutritionists and start smashing your health, nutrition, fat loss, and body transformation goals!


bottom of page