Peri Peri Chicken Burger and Carrot Chips

Nutrition per serve

Ingredients

• 2pcs carrot
• 200g cabbage
• 1pcs Lebanese cucumber
• 300g free-range chicken breast fillet
• 40ml peri peri sauce
• 50g aioli mayonnaise
• 50g sweet chilli sauce
• 2pcs white bread rolls
• 50g guacamole
• 19ml olive oil
• 15ml dijon mustard
• 5ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the carrots into 1cm-thick chips. Finely shred the cabbage with a sharp knife or mandoline. Peel the cucumber into ribbons with a vegetable peeler.
2. Step 2 — Roast carrot chips
   Put the carrot on the lined tray, drizzle with 2 tsp olive oil and toss to coat. Season with salt and pepper and roast for 20 mins or until golden and tender.
3. Step 3 — Prep chicken
   While the chips are roasting, put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season the chicken with salt.
4. Step 4 — Cook chicken
   Heat 3 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Add the peri peri sauce to the pan (the peri peri sauce has a chilli kick; you can reduce the amount or leave some chicken without the sauce) and turn to coat the chicken. Remove the chicken and sauce from the pan and rest for 3 mins.
5. Step 5 — Make slaw
   Meanwhile, put the aioli, 1½ tbs sweet chilli sauce*, 1 tbs dijon mustard and 1 tsp red wine vinegar in a large bowl and stir to combine. Add the cabbage, season with salt and pepper and toss to coat.
6. Step 6 — Get ready to serve
   Remove the carrot chips from the oven. Turn the oven to grill mode. Halve the bread rolls through the middle. Put on an oven tray, cut-side up, and grill for 1-2 mins until lightly toasted. Divide the guacamole, chicken, cucumber and half the slaw among the roll bases, then sandwich with the tops. Serve the burgers with the remaining slaw and carrot chips.

Allergens

Sulphites, Egg, Gluten, Soy, Wheat