Fijian-Style Chicken Burger
with Charred Pineapple & Potato Wedges
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
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
2 packet
Potato
1 packet
baby spinach & rocket mix
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Flavour chicken in the same way as fish.
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer to a plate.
Custom Recipe: Heat the pan as above. Cook chicken until cooked through, 3-5 minutes each side. Continue with step.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second medium bowl, combine spinach & rocket mix and a drizzle of vinegar and olive oil. Season to taste.
• Spread tops of burger buns with mayonnaise. • Top with fish, charred pineapple and salad leaves. • Serve with potato wedges, any remaining mayo and salad. Enjoy!
