Speedy Sweet Chilli Chicken & Salad Burgers
with Lemon Aioli
As the sweet chilli sauce starts to caramelise on your chicken, you know there’s some magic at work. Full of fresh tomato, cucumber and lemon, there’s never a dull moment in this weeknight winner. What’s the best bit, you ask? We can’t decide!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
lemon
1 packet
chicken breast
1 tub
sweet chilli sauce
5 unit
Bake-At-Home Burger Buns
(Contains: Gluten, Milk, Soy, Eggs; May be present: Sesame, Peanuts, Tree Nuts, Sulphites)
1 unit
cucumber
1 unit
roma tomato
1 tub
Dill & Parsley Mayonnaise
(Contains: Soy, Eggs; )
1 bag
cos lettuce
Not included in your delivery
olive oil
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Slice the lemon into wedges. Peel the cucumber into ribbons using a vegetable peeler. Thinly slice the Roma tomato.
Pat the chicken breast dry with paper towel and cut into 2 thin steaks. TIP: Place your hand flat on top of the chicken breast and cut through horizontally to make two thin steaks. In a medium bowl, combine the chicken and 2/3 of the sweet chilli sauce and a squeeze of juice from the lemon wedges. TIP: Add 1-2 tbsof lemon juice, depending on your taste preference. Add a pinch of salt and pepper and toss to coat the chicken.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken breast and cook for 3-4 minutes on each side, brushing with the remaining sweet chilli sauce, until cooked through. TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is cooking, place the bake-at-home burger buns directly onto the wire rack in the oven and bake for 3 minutes, or until warmed through. Slice the buns in half.
In a medium bowl, add 1/2 of the cucumber ribbons and 1/2 of the cos lettuce. Add in 2 tsp of olive oil and the white wine vinegar and toss to combine. Tip: Toss the salad just prior to serving to avoid soggy leaves.
Divide the burger buns between plates and spread with the dill & parsley mayonnaise. Top with a handful of cos lettuce, the remaining cucumber ribbons, the sweet chilli chicken and the tomato slices. Serve with the salad and the remaining lemon wedges on the side.
