Chicken Sliders with spinach & tomato

These sliders are the perfect addition to your game- day spread — small but mighty good — and a bit more substantial to round out the menu.

Makes 10 sliders

Total time: 45 minutes

COMBINE:

1 lb. ground chicken or turkey

1/2 cup chopped fresh spinach

1/4 cup minced shallots

1 Tbsp. minced fresh garlic 1 egg white

1/2 tsp. each smoked paprika, ground cumin, kosher salt, and black pepper

HEAT:

2 Tbsp. olive oil, divided

WHISK:

1/4 cup mayonnaise

2 tsp. minced fresh garlic 10 whole-wheat cocktail buns, split and toasted

Fresh spinach leaves and sliced cherry tomatoes

Preheat oven to 250°.

Combine chicken, chopped spinach, shallots, 1 Tbsp. garlic, egg white, paprika, cumin, salt, and pepper in a bowl.

Shape chicken mixture into 10 patties; chill 10 minutes.

Heat 1 Tbsp. oil in a skillet over medium-high. Cook half the patties until golden brown and cooked through, about 5 minutes per side. Transfer patties to a baking sheet and keep warm in oven. Cook remaining patties in remaining 1 Tbsp. oil.

Whisk together mayonnaise and 2 tsp. garlic in a bowl; season with salt and pepper.

Assemble sliders by spreading about 1/2 tsp. sauce on top and bottom buns. Top bottom buns with sliders, spinach leaves, tomatoes, and top buns.

Per slider: 144 cal; 9g total fat (1g sat); 28mg chol; 242mg sodium; 5g carb (0g fiber, 2g total sugars); 10g protein