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No-Fuss Italian Chicken Burgers with Roasted Vegetables

  • Author: Tara | Treble in the Kitchen
  • Total Time: 25 mins
  • Yield: 4 servings 1x


These chicken burgers come together quickly and are full of flavor. Fennel and a slew of Italian seasonings add a nice zip to this burger making the simple roasted vegetables a perfect match for this dish.


  • For the burgers:
  • 1 lb ground chicken
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried chives
  • 1/2 tsp thyme
  • 1/2 tsp fennel seeds
  • 1/2 tsp paprika
  • 1/4 tsp rubbed sage
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp crushed red pepper flakes
  • For the veggies:
  • 2 bell peppers (any color), thinly sliced
  • 1 zucchini, thinly sliced
  • 1 Tbsp extra virgin olive oil
  • pinch of salt and pepper


  1. For the Veggies:
  2. Preheat the oven to 400°F. Slice the zucchini and bell peppers into thin strips. Toss the veggies with the extra virgin olive oil, salt and pepper. Bake the veggies for 20-25 minutes.
  3. For the burgers:
  4. While the veggies are baking…Place large skillet over medium high heat. Combine the ground chicken and all the spices. Form into four hamburger shaped patties. I put a little coconut oil spray in the bottom of my skillet so the burgers don’t get stuck to the bottom. Place 2 or 4 patties (depending on the size of your skillet!) on the hot skillet. Cook for about 6 minutes on each side (until the burger has an internal temperature of 165°F).
  5. Serve the burgers on a bun or a bed of romaine lettuce and top with the veggies or serve on the side. Serve with homemade baked potato fries, sweet potato fries, roasted veggies, kale salad, or whatever your heart desires!
  6. Enjoy!
  • Cook Time: 25 mins
  • Category: low FODMAP, paleo friendly, whole 30
  • Cuisine: dinner, main dish, chicken, poultry,