Smokey Chicken Burger

Name: Smokey Chicken Burger with Spiced Sweet Potato Wedges & Slaw
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 sweet potato; 1 drizzle white wine vinegar; 1 bag slaw mix; 1 packet chicken breast; 1 packet onion chutney; 1 packet Plant-Based Smokey Aioli; 1 tomato; 1 sachet All-American spice blend; 2 plant-based burger bun

with Spiced Sweet Potato Wedges & Slaw

Get up to $200 off!

In this American-style burger, the chicken mingle in the pan with a game-changing ingredient: our caramelised onion chutney! With the perfect ratio of sweet and savoury flavours, all that is left is to serve them with baked SP wedges.

Tags:

Climate Superstar

•Over 30g protein

Allergens:

Soy

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 bag

slaw mix

1 packet

chicken breast

1 packet

onion chutney

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

tomato

1 sachet

All-American spice blend

plant-based burger bun

(Contains: Soy, Gluten, Wheat; May be present: Eggs, Lupin, Milk, Sesame, Almond, Hazelnut.)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3064 kJ

Fat25.2 g

of which saturates3.2 g

Carbohydrate78.3 g

of which sugars29.3 g

Protein45 g

Sodium999 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Bake until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

• In a large bowl, combine a dollop of plant-based smokey aioli, a drizzle of olive oil and the white wine vinegar. Add slaw mix, season with salt and pepper and toss to combine. • Thinly slice tomato. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side. • In the last 30 seconds, add onion chutney, turning chicken to coat. • While the chicken is cooking, halve plant-based burger buns and bake directly on a oven wire rack until heated through, 3 minutes.

TIP: For even browning, gently press down on the patties using a spatula.

• Spread burger buns with remaining plant-based smokey aioli. • Top with chicken, tomato slices and slaw. Spoon over any remaining glaze from the pan. • Serve with spiced sweet potato wedges and any remaining slaw. Enjoy!