Mexican Double Chicken Burger
with Sour Cream, Corn Chips & Tomato Salsa
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Hazelnut
- Lupin
- Sesame
Ingredients
1 packet
Mixed Salad Leaves
660 g
Chicken Breast
1 packet
Tomato Salsa
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Mayonnaise
(Contains: Eggs;)
2
Sweet Potato
1 sachet
Mexican Fiesta Spice Blend
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato into fries. • Place fries 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.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a large bowl, combine Mexican fiesta spice blend and a drizzle of olive oil. Season with salt and pepper, then add chicken, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until lightly browned and cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Cook chicken in batches for best results!
• Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread each bun base with mayonnaise and some tomato salsa. • Top with Mexican chicken steaks and mixed salad leaves. • Serve with fries, light sour cream and remaining tomato salsa. Enjoy!
