Ingredients: For Tzatziki Sauce

▪ 1 small cucumber

▪ 1/2 tbsp chopped fresh mint

▪ 1 tbsp chopped fresh dill

▪ 1/2 tbsp lemon juice

▪ 1 clove of minced garlic

▪ 1 cup plain, low-fat greek yogurt

Ingredients: For Chicken Burgers

▪ 2 oz reduced-fat feta

▪ 1 egg

▪ 1 cup fresh chopped spinach

▪ 10 chopped and pitted kalamata olives

▪ 1 tbsp cornstarch

▪ 1 tsp dried oregano

▪ 2 cloves garlic, chopped

▪ 1/2 tsp salt

▪ 1/4 tsp pepper

▪ 1 lb 95-97% lean ground chicken

▪ 2 tsp olive oil

▪ 2 sliced tomato

▪ 1 small head of iceberg lettuce, cut into eight bun-sized pieces

Directions:

1. Chop half of the cucumber into small pieces, 1 small cucumber, and place in a small bowl. Slice the remaining cucumber into thin slices for sandwiches, and set aside. Add remaining sauce ingredients to a small bowl, and refrigerate until ready to use.
2. In a large bowl, combine the first nine burger ingredients. Add chicken, and mix lightly but thoroughly. Shape into four burger patties.
3. Moisten a paper towel with oil, and, using cooking tongs, rub on the grill rack to coat lightly. Add burgers, and grill covered, over medium heat, until a meat thermometer reads 165° F (about 5-7 minutes on each side).
4. Serve on iceberg lettuce "buns" with tomato slices, remaining cucumber, and sauce.

Yield: 4 servings

Per Serving: 1 leaner, 3 green, 3 condiments, 1 healthy fat

Nutrition Facts Per Serving: 350 calories, 30g protein, 17g carbohydrate, 18g fat