4 Portobello mushrooms
1/2 Red Pepper
1/2 Yellow Pepper
2 tbsp. Apple Cider Vinegar
1 flick Splenda
Heat the oven to 200 degrees.
Rinse portobello mushrooms and cut the stem of, spray a little oil on the top and place them in the oven for 15 minutes.
Cut the onion and bell peppers, saute the onions on the pan, before they are golden add the peppers and hereafter 1 tbsp. apple cider vinegar and a flick splenda.
Add the spices on the chicken and fry on the pan.
Take the portobello mushrooms out of the oven and let them drain on a paper towel.
Make them a little flat and fill from the bottom with lettuce leaves, chicken, the vegetable mix and a little ketchup. I use the sugar reduced from Heinz.
It takes approximately 30 minutes to fix a healthy burger.