Shredded Chicken Burger

Roughly chop the cos lettuce. Finely slice the Roma tomato.

Heat a drizzle of olive oil in a large frying pan (with a lid) over a medium-high heat. Cook the chicken thigh for 2 minutes on each side, or until golden

Add the tomato paste and warm water (for the chicken), season with a pinch of salt and pepper and mix well. Reduce the heat to low and cook, covered, for 8-10 minutes, or until the chicken is cooked through TIP: use aluminium foil if you don’t have a frying pan with a lid. Remove the lid and simmer for a further 3-4 minutes or until the sauce has begun to thicken. Shred the chicken using two forks and drain off the excess liquid.

Meanwhile, place the bake-at-home burger buns directly onto the wire racks and bake for 3 minutes, or until heated through. Remove the buns from the oven and slice in half.