Tex-Mex Chicken Burger

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs carrot
• 10g Tex-Mex seasoning
• 300g free-range chicken breast fillet
• 2pcs white bread rolls
• 50g mixed salad leaves
• 50g smoky aioli
• 23ml olive oil
• 10ml extra virgin olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Bake sweet potato fries
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 1.5cm-thick fries. Put the fries on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Bake for 18-20 mins until golden and tender.
2. Step 2 — Prep carrot
   Meanwhile, shred the carrot using a julienne peeler or cut into thin matchsticks.
3. Step 3 — Prep and cook chicken
   Combine half the Tex-Mex seasoning* and 2 tsp olive oil in a large bowl and season with salt and pepper. Slice the chicken on an angle into 4 pieces. Add the chicken to the seasoning mixture and turn to coat. Heat a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Transfer to a plate and rest for 3 mins.
4. Step 4 — Toast bread rolls
   While the chicken is cooking, halve the bread rolls through the middle. Put on an oven tray, cut-side up, and bake for 3 mins or until lightly toasted.
5. Step 5 — Toss salad
   Put 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl, season with salt and pepper and whisk until combined. Add the carrot and salad leaves to the dressing and toss to coat.
6. Step 6 — Get ready to serve
   Spread the bread rolls with the aioli, then fill with the salad and chicken and drizzle with any resting juices, if desired. Serve the burgers with the sweet potato fries.

Allergens

Sulphites, Gluten, Soy, Wheat, Egg