Mexican-Spiced Chicken Fillet Burger
with Sour Cream, Sweet Potato Fries & Tomato Relish
There's nothing quite like a good burger to cheer you up - that’s just simple science. Pop the perfectly Mexican-spiced chicken breast in a brioche-style burger bun along with tomato relish, mayo and greens, then serve with sweet potato fries for an unbeatable dinner combo.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, May contain traces of allergens, Milk, Soy, Almond, Hazelnut, Lupin, Sesame, Wheat;)
330 g
Chicken Breast
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Mexican Fiesta Spice Blend
1 packet
Mixed Salad Leaves
2
Sweet Potato
1 packet
Tomato Relish
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs;)
1 drizzle
olive oil
Utensils
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 medium
bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Season to
taste 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.
• 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 the mayonnaise and some tomato relish.
• Top with Mexican-spiced chicken fillet and mixed salad leaves.
• Serve with sweet potato fries, light sour cream and remaining tomato
relish. Enjoy!
