Easy Louisiana Chicken Burger
with Slaw & Fries
- Eggs
- Gluten
- Milk
- Soy
- Peanuts
- Traces of Tree Nuts
- Sulphites
- Sesame
- May contain traces of allergens
Those smokey flavours are magical, they have the unbeatable power to make your mouth water. The chicken is stacked up in a burger and smeared with smokey aioli to cast a spell on your tastebuds. The only way to break the spell is, of course, to dig in and devour this burger!
Ingredients
2
potato
1 packet
chicken breast
1
carrot
2
Butter Burger Buns
(Contains: Eggs, Gluten, Milk, Soy; May be present: Peanuts, Tree Nuts, Sulphites, Sesame)
1 bag
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, grate the carrot. Cut chicken breast into thin strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine chicken, Louisiana spice blend, a pinch of salt and a drizzle of olive oil.
• When fries have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken strips until cooked through, 3-4 minutes each side. • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a large bowl, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil. Season. • Top each bun with slaw and Louisiana chicken strips. Spread top halves of burger buns with smokey aioli. • Serve with fries and any remaining smokey aioli and slaw. Enjoy!
