BBQ Chicken Burger & Onion Chutney
with Creamy Slaw & Fries
Juicy chicken seasoned with a barbecue zap is a smokey dream come true for your taste buds. Place it in a fresh bun, serve with classic fries and glaze the chicken with an onion chutney to elevate these burgers to the next level.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut. )
320 g
Chicken Breast
1 packet
Onion Chutney
(Contains: Sulphites; )
1
Celery
1 sachet
BBQ Seasoning
2 packet
Potato
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. Place fries into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice celery. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine BBQ seasoning and a drizzle of olive oil. Add chicken, season with salt and pepper and turn to coat. Set aside.
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add onion chutney and a splash of water, gently turning chicken to coat.
TIP: Chicken is cooked when it’s no longer pink inside.
• Meanwhile, halve burger buns and toast to your liking. • In a large bowl, combine celery, shredded cabbage mix, mayonnaise, a drizzle of vinegar and a pinch of salt. • Place BBQ chicken on top of buns and spoon over any remaining glaze. Top with creamy slaw. • Serve with fries. Enjoy!
Little cooks: Take the lead and help build the burgers!
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