Lean ground chicken patties, made with sweet corn and black beans and seasoned with an aromatic blend of southwestern spices. Paired with a side salad, these are a naturally gluten-free and low-calorie dinner or light lunch.
Heat olive oil in a non-stick skillet over high heat. When hot, add about 4 or 5 patties, making sure you don't overcrowd the skillet. Reduce heat to medium-low and cook for 5 minutes. Flip patties and cook for another 5 minutes. You want to cook them gently, so they are brown on the outside and cooked all the way through inside.
Repeat with remaining patties, adding olive oil if needed. Serve them warm with guacamole if using (not included in the nutrition facts).
You can use extra lean beef instead of chicken, it's delicious too! I'm pretty sure it would also work with ground turkey but I haven't tried that variation.