Instructions: 1. In medium bowl, with hands, mix ground chicken, green onions, zucchini, carrot, chili powder, salt, cumin, and ground red pepper until well combined.

2. On waxed paper, with hands, shape ground-chicken mixture into four 3 1/2-inch round patties. Set aside.

3. In 1-quart saucepan over medium heat, heat beans, mustard, and molasses to boiling.

4. Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Over medium- high heat, heat skillet until very hot. With pancake turner, transfer chicken patties to hot skillet. Cook 5 minutes; turn patties and cook 5 minutes more or until no longer pink inside. Arrange patties on sandwich rolls with lettuce. Serve with baked beans.

Notes: Hearty but healthy eating, with baked beans and Coleslaw with Honey-Lime Vinaigrette. Work Time: 15 minutes; Total Time: 27 to 30 minutes. Buy lean ground chicken.

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