Sweet Chilli Chicken Burgers
with Sweet Potato Fries- Gluten
- Milk
- Soy
- Eggs
- Wheat
- May contain traces of allergens
- Sesame
- Lupin
- Almond
- Hazelnut
As the sweet chilli sauce starts to caramelise on your chicken, you know there’s some magic at work. With a side of sweet potato fries and a crisp salad, there’s never a dull moment in this weeknight winner. What’s the best bit, you ask? We can’t decide!
Ingredients
2
sweet potato
1 packet
chicken breast
1
tomato
½
lime
1 packet
sweet chilli sauce
2
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut.)
1 packet
garlic aioli
(Contains: Eggs;)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then arrange in a single layer and bake until tender, 25-30 minutes.
While the fries are baking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
Thinly slice the tomato. In a small bowl, combine a good squeeze of lime juice and the sweet chilli sauce.
In a large frying pan, heat a drizzle of olive oil over a high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook until cooked through, 3-4 minutes each side. Add the sweet chilli mixture and turn to coat, 1 minute. TIP: The chicken is cooked through when it's no longer pink inside.
Place the bake-at-home burger buns directly on a wire rack in the oven and bake until warmed through, 3 minutes.
Slice the burger buns in half. Spread the base of the buns with the garlic aioli. Top with a handful of the mixed salad leaves, the tomato slices and sweet chilli chicken. Serve the sweet potato fries on the side.
