Chicken-Coconut Soup & Roasted Red Pepper Chicken Burgers

Happy Friday Everyone!

Hope everyone’s weekends are off to a great start. This morning I did my last LiveFit workout at home (Day 82!) and then attempted to go out for my run. As I got ready, Lemon stared at me with her puppy eyes, clearly wanting to come. It was quite cold out today, and I wasn’t sure she would like it, so I locked the door and walked to the end of the driveway.  As I waited for my Garmin to “acquire satellites” (worst), I just COULD NOT handle the guilt, so I went back to get Lemon, hah.  So I open the door and throw the typical party anyone throws when they are taking their dog for a walk:  “DO YOU WANNA GO OUTSIDE?? WANNA GO FOR A WALK? YA? WEEE! YAY LEMON WEEEE YA!!!”  She freaks out in excitement and after about a minute of this, I start looking for her leash…nope not on the coat rack.  Nope not in her travel bag.  Nope not in the mitten box.  OH YES, it is in Josh’s car which he took to work today for the FIRST TIME in literally SIX WEEKS!  Oh man, I felt like the worst mother ever. Way to crush your child’s dreams. So a normal person would take their dog in the backyard and then once they forget, go for a run.  Nope, not me.  We bonded for the next 4 hours with all her toys. No run for me. Good thing I am ahead on mileage this week!

After my guilt subsided, I decided to try out this Coconut-Chicken soup that my sister recommended.  I ended up making a fair amount of changes so here is my modified version!



Chicken-Coconut Soup

Makes 4 servings. (1.5 cups per serving)


  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 cup parsnips, chopped
  • 1 cup diced sweet potato (instead of regular, as per my sister’s recommendation!)
  • Sea salt and ground black pepper, to taste
  • 1 1/2 cups no salt added chicken broth
  • 1 cup light coconut milk (the tetra pack kind, not the canned kind– 60 calories per 1 cup)
  • 1 tsp coconut extract
  • 2 boneless, skinless chicken breasts, cubed
  • 1/2 cup frozen peas
  • 1.5 tsp red chile pepper flakes
  • 1 to 2 tsp fresh lime juice
  • 4 tbsp cilantro, coarsely chopped ( I didn’t have this, but I wish I did because I LOVE cilantro!)


  1. Heat oil in a pot over medium heat, add garlic, onion, parsnips and sweet potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
  2. Add broth, coconut milk and coconut extract. Bring to a light boil.
  3. Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
  4. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
  5. Season with additional salt and pepper, if desired. Add lime juice, sprinkle in cilantro and serve.

This was really good!!  I think it is going to be one of those things that gets even better over time, too. Like my sister told me, you can literally add anything you want. I made the modifications based on what I had in my kitchen and it worked out great!

Now for my favourite of the night…

Roasted Red Pepper & Goat Cheese Chicken Burger


OH YES!  I love me some goat cheese + roasted red pepper combinations.  I was getting sick of Jamie Eason’s Italian Turkey Burgers, so I came up with these. Check it out!


Roasted Red Pepper Chicken Burgers

Makes 8 burgers


  • 24oz extra lean ground chicken
  • 3 red peppers
  • 2 cloves garlic, minced
  • 4 tsp dried basil
  • 4 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp garlic powder


  1. Preheat the oven to 500°F and move the oven rack close to the top.
  2. Line a cookie sheet with tin foil, and place the whole red peppers on the sheet in a row.
  3. Broil the peppers until the skin blackens on each side, rotating every few minutes for a total of about 30 minutes.
  4. Remove the peppers and place in a bowl, covered.  The steam will help the skin to peel off with more ease.
  5. While the peppers are cooling, combine ground chicken, minced garlic, oregano, basil, onion powder and garlic powder in a large bowl.
  6. When the peppers are cool enough to touch, remove the skin and discard.  Toss the roasted red peppers in a blender or food processor for few seconds until they form a thick sauce.  Add the pureed peppers to the chicken and spice mixture.  Mix well.
  7. Re-line the cookie sheet with tin foil. (I also sprayed it with cooking spray to be safe– the mixture is quite sticky).
  8. Using a food scale, measure out 4oz balls of the meat/pepper mixture.  Place the 4oz balls onto the tin foil and form into patties.
  9. Broil the patties for 6 minutes, flip, and broil another 6 minutes on the opposite side.
  10. Serve on ezekiel english muffins, whole wheat buns, salad, whatever you like!  I also added a bit of crumbled goat cheese, because what goes better with roasted red pepper? So tasty!!

I could look at that goat cheese all day. ALL DAY. Hopefully the weather will warm back up soon and I can test these out on our new barbecue! Weee!

Have a great weekend everyone!  See you Sunday!






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  2. Look at you making a these new recipes!! Yum! I can’t wait to try your turkey burger with goat cheese! My fav!

  3. omg I need to make both of these 😀


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