Chicken and mango chutney burger

Author: Nikki Wallman

Photographer: Mark O'Meara

Serves: 4

Time to make: 30 mins

Ingredients

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2 x 200g chicken breast fillets, each halved horizontally to make 4 thin pieces
spray oil
4 teaspoons mango chutney
2 tomatoes, diced
½ cup fresh basil, thinly shredded
2 tablespoons lime juice
½ medium avocado, finely diced
4 medium wholemeal bread rolls, halved
8 cups side salad plus vinaigrette (made with 1 tablespoon oil and 1 tablespoon balsamic vinegar)

Instructions

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1 Preheat a grill pan or barbecue to medium-high. Spray chicken with oil and cook for 5 minutes each side or until chicken is cooked through.

2 In a medium-sized bowl combine chutney, tomatoes, basil and 1 tablespoon lime juice.

3 In another small bowl mash avocado with the remaining lime juice.

4 Split bread rolls and lightly toast. Spread bottom half of each bread roll with one-quarter of the avocado mixture. Top with a piece of chicken, then divide salsa among burgers (add any leftovers to the salad). Top with the bread roll top halves and serve with salad.

Variations

Make it gluten free: Use gluten-free bread and check chutney is gluten free.

Nutrition Info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Protein 31 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 8 g

Dietary fibre 6 g

Sodium 350 mg

Calcium 100 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.