Ingredients
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3 medium sweet potatoes (about 1 3/4- 2 lbs), scrubbed
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2 tbsp olive oil, divided
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1 small zucchini
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1 (16 oz) Nature's Promise® Free from ground chicken breast
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1 tsp garlic powder
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1/2 tsp dried rosemary
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1/3 cup chipotle mayonnaise
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4 romaine lettuce leaves
Steps
1
Preheat oven to 425°F. Trim and discard the ends off the sweet potatoes and cut into ½-inch-thick rounds.
2
On a large parchment-lined baking sheet, toss the 16 largest sweet potato slices with 1 tbsp oil. Arrange in a single layer and season with salt and pepper. Bake 25 min., until tender, flipping halfway through.
3
Meanwhile, coarsely grate the zucchini and place in a large bowl, along with the ground chicken, garlic powder, and rosemary. Season with salt and pepper. Mix until well combined and form into 8 ¼-inch-thick patties.
4
In a 12-inch nonstick pan, heat remaining 1 tbsp oil on medium-high. Add patties and cook 2–3 min. per side, until cooked through.
5
Place chicken sliders on half of roasted sweet potato slices. Divide the mayonnaise among sliders. Tear lettuce leaves and place on sliders. Top with remaining sweet potato slices.
