Chicken Caesar Burger with Sweet Potato Fries for Dinner
with a Chicken Caesar Salad for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! We've got chicken Caesar doing double duty tonight, as a tasty burger for dinner and then a hearty salad for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3060kJ Energy, 44.3g Fat, 11.4g Saturated Fat, 22.2g Carbohydrate, 4.9g Sugars, 57.0g Protein, 1320mg Sodium.
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.
Ingredients
2 unit
sweet potato
2 unit
tomato
1 unit
cucumber
½ unit
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
bacon
1 packet
garlic aioli
(Contains Egg;)
2 tub
Dijon mustard
2 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
chicken breast
2 sachet
lemon pepper seasoning
2 unit
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 punnet
basil
1 bag
Cos Lettuce
1 bag
mixed salad leaves
Not included in your delivery
olive oil
2 tbs
water
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the fries are baking, thinly slice 1/2 the tomato. Thinly slice 1/2 the cucumber on an angle. Tear the bake-at-home ciabatta (see ingredients list) into 1cm chunks. In a medium bowl, combine the garlic aioli, Dijon mustard, grated Parmesan cheese and the water. Season to taste with salt and pepper and mix well. Roughly chop the bacon. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the bacon and cook, stirring occasionally, until starting to turn golden, 2-3 minutes. Add the ciabatta and cook, stirring occasionally, until golden and crisp, 5-6 minutes. Season to taste with salt and pepper and transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. In a medium bowl, combine the lemon pepper spice blend, the salt and the chicken steaks. Toss to coat. Add the chicken to the hot pan and cook until browned and just cooked through, 2-4 minutes each side. Transfer to a plate. Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Reserve 2 portions of chicken for lunch. Pick the basil leaves. Slice the burger buns in half and spread the bases with some of the Caesar dressing (reserve the remaining dressing for lunch). Top with the remaining lemon pepper chicken, the cos lettuce leaves, basil leaves and tomato and cucumber slices. Serve with the sweet potato fries.
When you're ready to pack your lunch, roughly chop the remaining tomato and cucumber. Thinly slice the reserved lemon pepper chicken. Divide the reserved Caesar dressing between two reusable containers, then top with the mixed salad leaves, sliced chicken, cucumber and tomato. Divide the bacon croutons between two resealable plastic bags or airtight containers. At lunchtime, add the bacon croutons to the salad and toss to coat in the dressing.
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