Sweet Chilli Chicken Burgers

While the sweet potato is baking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken, a good squeeze of lime juice and 1/2 the sweet chilli sauce. Season with a pinch of salt and pepper and toss to coat.

Chop the cucumber into 1cm chunks. Thinly slice 1/2 the tomato, and chop the remaining tomato. In a medium bowl, combine the vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, brushing occasionally with the remaining sweet chilli sauce, for 3-4 minutes on each side, or until cooked through. Transfer to a plate to rest. TIP: The chicken is cooked through when it is no longer pink inside.

While the chicken is resting, place the bake-at-home burger buns directly onto the wire racks in the oven and bake for 3 minutes, or until warmed through. Add the cucumber, chopped tomato and 1/2 the mixed salad leaves to the medium bowl with the dressing. Toss to coat just before serving.