Argentinian Chimichurri Chicken Burger
with Sweet Potato Fries
Getting ready for the big game has never been easier, since we’ve gone ahead and prepared a stacked lineup of crowd-pleasing burgers inspired by your favourite country’s cuisine. With this chimichurri chicken delight, the big game won't be the only thing work fighting over!
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 packet
Mixed Salad Leaves
330 g
Chicken Breast
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
All-American Spice Blend
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
1
Tomato
2
Sweet Potato
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries 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 the fries between two trays.
• Meanwhile, slice tomato into thin rounds.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, All-American spice blend, a drizzle of olive oil and a pinch of salt.
• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks, until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread garlic aioli on the base of each burger bun. Top with chicken, chimichurri sauce, tomato and mixed salad leaves. • Serve with sweet potato fries. Enjoy!
