Herby Chicken Burger & Sweet Potato Fries
with Caramelised Onion & Creamy Pesto
- Gluten
- Milk
- Soy
- Eggs
- Wheat
- Walnut
- May contain traces of allergens
- Sesame
- Lupin
- Almond
- Hazelnut
- Macadamia
- Cashew
Pop some hand cut SP fries in the oven, dress up chicken breast with Italian herbs, caramelise some onions, and consider your burger night sorted! Don't forget to spread some creamy pesto on the buns - it really ties all the lovely flavours together.
Ingredients
2
sweet potato
1
brown onion
1
tomato
1 bag
salad leaves
1 packet
chicken breast
2
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut.)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
½ sachet
Italian herbs
Not included in your delivery
olive oil
1 tsp
brown sugar
1 tbs
balsamic vinegar (for the onions)
1 drizzle
balsamic vinegar (for the salad)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice brown onion. Thinly slice tomato into half-moons. • In a large bowl, combine 1/2 the tomato and 1/2 the salad 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 large bowl, combine Italian herbs (see ingredients) and a drizzle of olive oil. Season 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 cooked through, 3-5 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. 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 (for the onion), brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Meanwhile, halve the bake-at-home burger buns and bake directly on a wire rack in the oven until heated through, 2-3 minutes. • Add a drizzle of balsamic vinegar (for the salad) and olive oil to the salad. Toss to coat, then season to taste.
• Spread burger buns with layer of creamy pesto dressing over the bases. • Top with herby chicken, caramelised onion and remaining tomato and salad leaves. • Serve with sweet potato fries and salad. Enjoy!
Little cooks: Take the lead and help build the burgers!
