Herby Chicken Burger & Sweet Potato Fries

• Meanwhile, thinly slice brown onion.
• Thinly slice tomato into half-moons.
• In a large bowl, combine half the tomato and half 
the baby spinach leaves. Set aside. 
Little cooks: Don your goggles and have a go at 
peeling off the onion’s outer layer! 

• Place your hand flat on top of each chicken breast 
and slice through horizontally to make two  
thin steaks.
• In a second large bowl, combine Italian herbs 
and a drizzle of olive oil. Season to taste with salt 
and pepper.
• Add chicken, turning to coat.  

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook chicken until browned and 
cooked through, 3-6 minutes each side (depending 
on thickness).
• Transfer to a plate. Cover to keep warm. 
TIP: Cook the chicken in batches if your pan is getting 
crowded.  
TIP: The chicken is cooked through when it’s no longer 
pink inside. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook onion, stirring, until 
softened, 5-6 minutes. 
• Add the balsamic vinegar, brown sugar and a 
splash of water. Mix well. Cook until dark and sticky, 
3-5 minutes.
• Meanwhile, halve bake-at-home burger buns 
and bake directly on a wire oven rack until heated 
through, 2-3 minutes.