Chicken Burgers with Cilantro Aioli & Zoodles

Chicken Burgers with Cilantro Aioli & Zoodles

I never thought I’d see the day where a chicken burger would find its way to the top of my list of favourite dishes, but the day has come.

I didn’t think much of these sticky patties as I cursed at them while struggling to roll them into balls. BUT after just one bite of this golden burger with cilantro aioli, I thought I was eating a chicken nugget! The combination of flavours was bang on – and for all the cilantro haters out there, you could hardly even taste it.

I had a big bag of organic zucchini from Costco in my fridge, so I got a little creative and made some tasty zoodles as a base for the chicken burgers. It turned out to be a great complement to the burgers.

Now check out this awesome keto, paleo & IBS friendly recipe. It may just make it to the top of your list of fav foods too!

Chicken Burgers with Cilantro Aioli & Zoodles

INGREDIENTS: (serves 2-3)

Burger Patties
1 lb ground chicken (free-range)
1/4 cup fresh cilantro (chopped)
1 garlic clove (minced)
1 tsp. cumin
1/2 tsp. onion powder
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper
1 tsp. avocado oil

3 medium zucchini
2 garlic cloves (minced)
2 tbsp. extra virgin olive oil
Sea salt & black pepper to taste

Easy Cilantro Aioli
2 heaping tbsp. avocado oil mayo
1 tsp. fresh cilantro (finely chopped)


Cilantro Aioli

1. Add mayo and cilantro into a small bowl and mix until ingredients are blended well. Set aside in fridge until ready to serve.

Burger Patties

1. Add all burger patty ingredients into a bowl and combine using your hands.

2. Form 4 large burger patties. Once you’ve flatted the patty, press your finger into the center to form an indent in the patty (this will help cook the center of the burger).

3. Grease pan with 2 tbsp. avocado oil and heat.

4. Add burgers to pan when oil is hot and cook over medium heat, flipping occasionally. Burgers should start to golden as they cook. Cooking time will vary based on the thickness of the burger (10-15 minutes).


1. Spiralize zucchini and set aside in a bowl.

2. While burger patties are cooking, use a separate pan and saute garlic in olive oil until fragrant (medium heat).

3. Add in zucchini noodles and toss using tongs to coat noodles in oil.

4. Add salt and pepper and continue to toss. Cook for 5-minutes then transfer to plates.

5. Add chicken burgers on top of zoodles, top with cilantro aioli and enjoy!


Beef Taco Zucchini Noodles (Low-Carb, Keto, Paleo)

Beef Taco Zucchini Noodles (Low-Carb, Keto, Paleo)

Are you trying to incorporate more low-carb meals into your diet to help you lose weight or maintain your weight?

OR maybe you just feel better after eating a meal that contains low-carb whole foods instead of high-carb processed grains?

There are so many great tasting dishes out there that tend to be on the high-carb side of the meal spectrum. BUT with a little bit of creativity in the kitchen you can achieve those same great flavours without all the carbs–or with whole food carbs that will serve your body better.

Check out this whole food and low-carb twist on a classic Mexican dish. You’ll never have to miss out on Taco Tuesday again!

WARNING! This dish is just as delicious on Monday, Wednesday, Thursday, Friday, Saturday and Sunday!

Beef Taco Zucchini Noodles

INGREDIENTS: (serves 2)
1 lb grass fed ground beef
2 large zucchini
1 pack mushrooms, sliced
1 medium red onion, thinly sliced
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp avocado oil
Sea salt & black pepper to taste

1 avocado
1 lime
2 tbsp grass-fed sour cream, full fat (use coconut kefir for dairy free option)
4 tbsp salsa
Fresh chopped parsley or cilantro


1. Spiralize zucchini and set aside.

2. In one pan, sauté mushrooms and onion in oil until onions become soft then season with 1 tsp chili powder and sea salt (medium heat, roughly 10 min).

3. In another pan cook ground beef and season with 1 tsp chili powder, paprika, cumin, sea salt & black pepper (medium heat, roughly 10 min).

4. Add cooked beef to cooked vegetables and combine.

5. Toss zucchini noodles into empty beef pan and cook slightly, coating noodles with leftover bits from the beef chili (medium-low heat, 2 min)

6. Place cooked noodles onto a plate, add beef and veggies on top.

7. Top each dish with 2 tbsp. salsa, 1 tbsp. sour cream, 1/2 avocado, 1/2 lime and fresh parsley/cilantro.

8. Combine all these wonderful flavours and enjoy!