Home - Recipes - Chicken Sliders on Sweet Potato Buns

Chicken Sliders on Sweet Potato Buns

Using slices of sweet potato amps up the fiber, nutrients, and flavor in these sliders. Zucchini keeps the lean chicken burgers moist while chipotle mayo brings zing.

Serves 4
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
527 calories per serving


> 3 medium sweet potatoes (about 1 3/4- 2 lbs), scrubbed
> 2 tbsp olive oil, divided
> 1 small zucchini
> 1 (16 oz) Nature's Promise® Free from ground chicken breast
> 1 tsp garlic powder
> 1/2 tsp dried rosemary
> 1/3 cup chipotle mayonnaise
> 4 romaine lettuce leaves


Preheat oven to 425°F. Trim and discard the ends off the sweet potatoes and cut into ½-inch-thick rounds.
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.
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.
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.
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.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you