Express Chicken Burger
with Steamed Corn Cob & Rocket
- Wheat
- Gluten
- Soy
- Sesame
- Eggs
- Milk
- May contain traces of allergens
Sink your teeth into a golden chicken burger that delivers an almighty crunch, paired perfectly with a sweet, juicy steamed corn cob. A fresh toss of peppery rocket brings a bright balance to this pub classic.
Ingredients
2
Bake-At-Home Continental Rolls
(Contains: Wheat, Gluten, Soy May be present: Sesame, Eggs, Milk)
1
Corn
1
Tomato
1 packet
Plant-Based Aioli
330 g
Chicken Breast
1 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid. Season with salt and pepper.
• Meanwhile, 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, 3-6 minutes each side (cook in batches if your pan is getting crowded). Season with salt and pepper. TIP: Chicken is cooked when it is no longer pink inside.
• Halve continental rolls and toast or grill to your liking. • In a medium bowl combine rocket with a drizzle of vinegar and olive oil. • Spread continental rolls with plant-based aioli. Top with rocket, chicken and tomato.
• Divide chicken burgers between plates. Serve with corn cob. Enjoy!
