Chicken Caesar Burger with Sweet Potato Fries for Dinner

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.