Buffalo Chicken Burgers

Raise your hand if you have an addiction to buffalo anything! If yes, you’re going to love these Buffalo Chicken Burgers. They’re spiced just right and perfect topped with tomato and avocado and wrapped in lettuce. They also happen to be gluten-free, paleo friendly and low carb!

Spicy Chicken Burger recipe

Buffalo Chicken Burger Recipe

Let’s talk about how much we all love buffalo over here at Lexi’s Clean Kitchen. To start we’ve got Buffalo NuggetsBuffalo Sweet PotatoesBuffalo TendersBuffalo HummusBuffalo Chili and we could go on and on but we’ll move on to these delicious Buffalo Chicken Burgers! They’ve got that slight heat packed into a ground chicken burger and are so delicious it kind of makes you think they’re “bad” for you but they’re actually quite nutritious. Serve them up with lettuce and tomato in a low carb lettuce wrap or you can eat them like you would any other burger: in a bun! These also make great meal prep for the week ahead! 

Here’s what’s in them:

  • Ground chicken
  • Egg
  • Onion
  • Scallions
  • Carrots
  • Hot Sauce
  • Garlic powder
  • Red pepper flakes
  • Sea Salt and Pepper

Buffalo Chicken Burgers

What to serve with Buffalo Chicken Burgers

This is a pretty versatile dish. You can serve this with a side salad, or a cucumber salad which will help cool down the heat. Or you can serve this with a heartier salad like this Tomato Cucumber Salad with Crispy Chickpeas or Israeli Salad. This would also be great served with cauliflower rice!

If you like this burger recipe, try these other favorites: 

Buffalo Chicken Burgers

Prep Time 10 min Cook Time 20 min Total Time 0:30 Yields 4

Ingredients

Directions

  • Preheat oven to 350°F.
  • In a food processor food processor combine carrots and onion; pulse to chop into small bits.
  • In a large bowl combine the vegetable mixture, ground chicken, egg, garlic powder, hot sauce, and salt & pepper.
  • Form into patties and bake for 20 minutes. Flipping halfway through.
  • Broil on high for 2 minutes at the end.

Recipe Notes

  • Serve over lettuce, or in lettuce wraps with avocado, tomato, or any toppings you'd like!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Paleo Chicken Stir Fry

This Paleo Chicken Stir Fry uses cauliflower rice, whatever veggies you have on hand, and is so simple to throw together! It is a great Whole30, low-carb, dairy-free, egg-free, and gluten-free meal for any night of the week!

Paleo Chicken Stir Fry mealPaleo Stir Fry

Stir-fry night should also be called clean-out-your-refrigerator night to make a delicious, quick meal! Let this recipe serve more as a guide to using up what you have on hand to create a quick meal that everybody will love, with a really delicious paleo stir fry sauce. We serve this with a garlic scallion cauliflower rice, but you could alternative serve the stir fry with regular white rice if you would like!

You could also alternative use another meat here, like thin sliced steak or pork, or you could really fill up on the veggies and make this meatless!

Paleo Stir Fry with cauliflower rice

What Veggies Can You Use For This Paleo Chicken Stir Fry

In this recipe we used:

  • Broccoli
  • Red Pepper
  • Snap Peas
  • Bok Choy
  • Mushrooms
  • Carrots
  • Bean Sprouts

But you could really use any veggies you have on hand or what is in season. This is the perfect dish to cook up all year long, but particularly good during the CSA season when your refrigerator is full of veggies!

Cauliflower rice served with paleo chicken stir fry sauceIf you like this quick weeknight meal, check out these others:

Stir-Fry with Garlic Scallion Cauli Rice

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4

Ingredients

    Teriyaki sauce

    Stir Fry

    • 2 tablespoons sesame oil
    • 2 garlic cloves, minced
    • 1 red onion, sliced
    • 2 broccoli crowns, chopped
    • 1 cup mushrooms, thinly sliced
    • 1 organic red pepper, chopped
    • 1/2 cup snap peas
    • 1 lb organic chicken breast
    • 2 handfuls fresh organic spinach
    • 1 bunch baby bok choy, sliced in half
    • 2 cups bean sprouts

    Garlic Scallion Cauli-Rice

    Directions

    1. In a bowl, mix together teriyaki sauce ingredients and set aside.

    2. In a large skillet, heat sesame oil over medium-high heat.

    2. Add garlic and onion and let cook until the onion turns translucent, about 3-5 minutes.

    3. Add broccoli, mushrooms, red pepper, and snap peas and cook for 3-5 minutes, or until mushrooms have softened.

    4. Add chicken and cook until the chicken is fully cooked through and no pink remains.

    5. Pour in teriyaki sauce and mix well. Add in spinach, baby bok choy, and bean sprouts. Once the spinach starts to wilt, turn off the heat and set aside.

    6. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.

    3. Heat a medium-sized skillet over medium-high heat.

    4. Add in cauliflower rice, seasoned vinegar, salt, and scallions.

    5. Let cook, stirring often, for 3-5 minutes or until the cauliflower starts to soften.

    6. Transfer to bowl and serve hot.

    Recipe Notes

    Updated 3/1/2017

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Quick Spicy Italian Chicken in Tomatoes

    Spicy Chicken In Tomato Sauce {Low-carb, paleo-friendly, Whole30 compliant, 30 minutes or less} | Lexi's Clean Kitchen

    This Quick Spicy Italian Chicken in Tomatoes is such a simple and quick weeknight dinner, that is packed with so much flavor! There is option to turn up, or eliminate the heat of the dish, but either way it’s delicious. Serve these chicken breasts in tomato sauce alongside roasted green beans and you have yourself a perfect low-carb, paleo-friendly, Whole30 approved meal that takes under 30 minutes to prepare! Talk about a WIN!

    Chicken breast in tomato sauceQuick Cooked Chicken Breast in Tomato Sauce

    Easy weeknight dinners are THE BEST! This quick cooking Spicy Italian Chicken in Tomatoes is a super delicious dinner to cook when you have less than 30 minutes to get food on the table and you are relying on pantry staples!

    We made this low carb by serving it with roasted green beans, but if you want to go a little heavier with the carbs and have a little bit more time on your hands you can serve it with roasted potatoes, rice or pasta.

    Chicken breast cooked in tomato sauceWant to make this easy chicken and tomato recipe without the spice?

    We love spice, but not everybody does, especially if you are serving kids at the table. Feel free to omit the red pepper flakes in this dish, or lower the heat by adding in just half.

    Ingredients Needed to Make this Italian Chicken in Tomatoes:

    • Boneless, skinless chicken breasts
    • Italian seasoning
    • Dried Basil
    • Onion
    • Garlic
    • Whole Plum Tomatoes
    • Red Pepper Flakes
    • Green Beans

    You can also substitute whatever seasonal veggies you have on hand to roast as well. Cauliflower would be great here, as would zucchini or eggplant.

    Chicken in tomato sauce Italian on a plate

    If you like this chicken recipe, check out these others:

    Spicy Chicken in Tomatoes

    Prep Time 5 minutes Cook Time 10 minutes Total Time 0:15 Serves 2

    Ingredients

    Roasted Green Beans

    Directions

    1. Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
    2. Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
    3. Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
    4. Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
    5. Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
    6. While sauce is simmering, pre-heat the oven to 350 ℉. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
    7. If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
    8. Remove from heat. Serve hot with roasted green beans!
    9. Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.

    Recipe Notes

    • This post was updated in March, 2017
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Spaghetti Squash Pad Thai

    Spaghetti Squash Pad Thai {Paleo-friendly, grain-free, refined sugar free, dairy-free, vegetarian option} | Lexi's Clean Kitchen

    This Spaghetti Squash Pad Thai is low-carb healthier version of the classic take-out dish! It’s so flavorful, full of veggies and a nice mix of textures! It’s a dairy-free, gluten-free, paleo, keto and whole30 friendly option that is going to be a sure hit.

    Spaghetti Squash Pad ThaiSpaghetti Squash Pad Thai

    This Spaghetti Squash Pad Thai recipe is one everyone is going to love! It has such an amazing combination of flavors and textures. This healthier version of the classic take-out dish is lower carb thanks to the spaghetti squash swap. We included extra veggies here for some added nutrients, but you can feel free to omit or swap with what you have on hand.

    This recipe is a breeze to make once you have the spaghetti squash, so if you’re planning to make this for a quick weeknight dinner you can roast the spaghetti squash ahead of time (or try it in the instant pot, instructions below) to have this healthy dinner on the table quick.

    Want to make this vegetarian? We used chicken and shrimp in this recipe, but feel free to add in some extra veggies and omit the meat / seafood to make it vegetarian. If you tolerate soy, you can also add in tofu here.

    Spaghetti Squash Pad Thai

    How to Roast Spaghetti Squash

    1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
    2. Cut spaghetti squash in half, lengthwise.
    3. Scoop out seeds.
    4. Brush inside with oil.
    5. Place facedown on baking sheet and adding water to the baking sheet.
    6. Bake for 45-50 minutes, or until you can pierce with a fork.
    7. Simply scrape out “spaghetti” with a fork and Enjoy!

    How to Cook Spaghetti Squash in the Instant Pot

    1. Cut 3lb. spaghetti squash lengthwise and scoop out seeds.
    2. Add 1 cup of water to the Instant Pot.
    3. Stack the spaghetti squash on top of each other (cut-side up).
    4. Close the lid and make sure the knob is turned to sealing.
    5. Set to manual high-pressure for 10 minutes (increase if your squash is larger than 3lb.)
    6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
    7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!

    Spaghetti Squash Pad Thai

    Want more spaghetti squash recipes? Try these hits:

    If you like this healthier take-out recipe, check out these others:

    Spaghetti Squash Pad Thai

    Prep Time 15 min Cook Time 30 min Total Time 0:45 Serves 2

    Ingredients

    Sauce

    Directions

    1. Preheat oven to 350°F.
    2. Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork. Set aside.
    3. In a small bowl, mix sauce ingredients and set aside.
    4. In a large pan, heat extra-virgin olive oil over medium-high heat. Add garlic, red onion, mushrooms, carrots, bean sprouts, and scallions. Saute until the onion starts to turn translucent and the mushrooms begin to soften. Add in chicken if using raw and cook for 3-5 minutes. Add in shrimp and cook until the shrimp and chicken are fully cooked through, should take about 5 minutes. If using cooked and shredded chicken, add the chicken in with the shrimp.
    5. Add three cups of the spaghetti squash to the skillet and pour in the sauce. Mix well to combine.
    6. Make a space in the center of your pan and add in 3 eggs. Let cook and mix well, so that the eggs are well incorporated.
    7. Taste and adjust spices as needed.
    8. Serve warm! Add the optional garnishes of lime, extra scallions, and/or peanuts if desired.

    Recipe Notes

    • If you like more of a saucy Pad Thai, taste and add more sauce as desired
    • Updated March, 2017
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Maple Roasted Brussel Sprouts with Bacon

    If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this recipe for Maple Roasted Brussel Sprouts with Bacon! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!
    Roasted brussel sprouts with bacon in a bowl

    Maple Roasted Brussel Sprouts with Bacon

    I was never a fan of brussels sprouts until a few years ago, and now I can’t get enough! These Maple Roasted Brussel Sprouts with Bacon convert just about anybody to be a brussel sprout lover. This easy brussel sprouts recipe combines savory and sweet tastes to adhere to just about anyone’s liking!  Plus, is there any greater combination than maple and bacon together? 

    Ingredients Needed:

    We love the short ingredient list here, especially since this dish is so flavorful!

    • Brussels Sprouts
    • Bacon
    • Maple Syrup
    • Olive Oil
    • Salt and Pepper
    • Garlic Powder


    What to serve with Roasted Brussel Sprouts

    This dish is the perfect Thanksgiving side dish. But also, it’s so darn good you’ll want to have this on rotation all Fall and Winter long. This dish would be great served with:

    Watch the video:

    Like this veggie side dish? Try these other favorites:

    Maple Roasted Brussels Sprouts with Bacon
    Serves 4
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    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    Ingredients
    1. 2 lb. brussels sprouts, halved & outer leaves removed
    2. 2 tbsp + 1 tsp extra-virgin olive oil
    3. 1/2 tsp Himalayan sea salt
    4. 1/2 tsp freshly ground pepper
    5. 1/2 tsp ground garlic
    6. 1-2 tbsp pure maple syrup
    7. 4 strips nitrate-free bacon
    Instructions
    1. Preheat oven to 425
    2. Halve brussels sprouts and remove outer leaves
    3. Line baking pan with foil
    4. Toss brussels sprouts with oil, salt, and pepper
    5. Roast, stirring mid-way, for 20-25 minutes until caramelized and tender
    6. While roasting, cook bacon using desired method (oven, microwave, or skillet), let cool and set aside
    7. When brussels sprouts are done, heat 1 tsp oil in a large skillet and transfer them to the skillet
    8. Pour 1 tbsp maple syrup over the brussels sprouts and toss to coat evenly with a wooden spoon
    9. Let cook for 3 minutes over medium-low heat, stirring often
    10. Taste and add the 2nd tbsp maple, based on desired taste (I didn't find it needed it)
    11. Sprinkle bacon, ground garlic, and extra Himalayan sea salt on top and serve hot
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Turkey Chili (Stove-Top or Instant Pot)

    Healthier Classic Turkey Chili - Lexi's Clean Kitchen #turkey #chili #soup #intstantpot

    This is my classic go-to healthy turkey chili recipe all fall and winter long. I call it healthy comfort food in a bowl because it’s hearty and satisfying for all of those chilly days. It is perfect for a big gathering, football Sunday festivities, or for a good weekly meal prep option since there are tons of leftovers! Make it on the stove-top or right in your Instant Pot pressure cooker for an easy turkey chili recipe! Simply swap out turkey for beef to make the best beef chili recipe!

    Turkey Chili Recipe with toppingsHow to Make Turkey Chili

    The best part? You can customize this chili to your liking. Some days I’ll add more veggies based on what is in season. Make it on the stove-top, or in the Instant Pot pressure cooker! I’ve also perfected this chili to be equally delicious with or without the beans. Instant Pot directions included, and Whole30-approved!

    Healthy Turkey Chili Recipe

    Ahhh… comfort food. I think I could make this recipe with my eyes closed at this point! It is always a huge hit and it’s one of my top rated recipes. Perfect for a big party, football Sunday, or for a good weekly meal prep (tons of leftovers). The best part of the chili is you can customize to your liking, some days I’ll add more vegetables based on what’s in season! For a beanless turkey chili, and to make this Whole30 compliant, simply omit the beans! They are optional!

    Healthy Turkey Chili

    How to Make Chili in the Instant Pot

    • Using the sauté function, sauté the veggies until soft.
    • Add meat and cook until brown.
    • Add in the spices, tomatoes, and water (reduce water to 1 cup)
    • Lock the lid and cook under manual -> high pressure for 15 minutes.
    • Turn the knob to venting and release the pressure manually or let the pressure naturally come down.
    • Open and taste the chili! Add beans here if adding. Adjust the seasoning if necessary.
    • Notes: If you added too much water, use the sauté function for a few minutes to reduce the water down!

    Want more chili recipes?

    Healthy Turkey Chili Recipe

    What do you top chili with?

    • Scallions
    • Avocado Slices
    • Cheese
    • Diced Onion
    • Cilantro
    • Diced Tomatoes
    • Guacamole
    • Tortilla Chips
    • Shredded Lettuce
    • Sour Cream
    • Additional red pepper flakes if desired for heat
    • and MORE!

    Turkey Chili

    Prep Time 00:15 Cook Time 03:00 Total Time 3:15 Serves 6

    Ingredients

    Directions

    1. In a soup pot, heat the oil over medium heat and sauté the garlic, onions, peppers, carrots, celery, and sweet potato, if using, for 5 to 7 minutes, until soft.
    2. Add the meat to the pot and cook until browned, stirring often to break up the meat.
    3. Once the meat is browned, add the water, diced tomatoes, tomato sauce and paste, salt, and all of the spices. Mix well to combine. If you are adding the beans and jalapeño, do so here.
    4. Bring to a boil and then reduce the heat and let simmer, uncovered, until the chili is nice and thick, about 3 hours. Add additional water during this time if you want your chili more souplike. Towards the end of the cooking time, taste and adjust spices as desired. Add additional cayenne for an extra kick, and more salt and pepper as needed.
    5. Serve garnished with your favorite chili toppings, if desired. Mine are listed above.
    6. Store in refrigerator for 1 week or store in the freezer.


    Recipe Notes

    • *Omit beans to make this Whole30 compliant and paleo-friendly
    • How to Make Chili in the Instant Pot
      • Using the sauté function, sauté the veggies until soft.
      • Add meat and cook until brown.
      • Add in the spices, tomatoes, and water (reduce water to 1 cup)
      • Lock the lid and cook under manual -> high pressure for 15 minutes.
      • Turn the knob to venting and release the pressure manually or let the pressure naturally come down.
      • Open and taste the chili! Add beans here if adding. Adjust the seasoning if necessary.
      • Notes:
        • If you added too much water, use the sauté function for a few minutes to reduce the water down!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!