Marinated spicy chicken burger

Serves: 4

Time to make: 30 mins , plus min 1 hr marinating

Ingredients

550g skinless chicken breasts, flattened
Marinade
1 lemon, juice
3 tablespoons korma paste or mild curry paste
1 ½ cups low-fat plain yoghurt
2 tablespoons fresh chopped coriandercilantroX
Mango salsa
1 small mango, diced
1 ripe avocado, diced
1 red onion, diced
2 tablespoons chopped fresh coriandercilantroX
4 tablespoons sweet chilli sauce
squeeze of lime or lemon juice
4 small (45g) mini naans or pita breads
2 spring onions, thinly sliced
2 tablespoons diced marinated red capsicum or peppadew peppersbell peppersX
4 cups garden salad with a little vinaigrette

Instructions

Stay Awake

1 Place chicken between plastic wrap sheets (or in a plastic bag) and hit with a rolling pin to flatten until double in size. Cut flattened chicken in thin strips.

2 Combine marinade ingredients. Add chicken and place in fridge to marinate for at least 1 hour.

3 Meanwhile, prepare salsa by mixing salsa ingredients together.

4 Cook chicken on a barbecue hotplate or in a heated pan for 4-5 minutes each side.

5 Warm naan. Split each open and assemble burger. Fill with chicken and top with a dollop of mango salsa. Garnish with spring onions and marinated capsicum. Serve with salad.

Variations

If you don't have a mango, use a fresh nectarine for the salsa.
Make it gluten free: Use gluten-free naan or pita bread. Check sweet chilli sauce and curry paste are gluten free.

HFG tip

This recipe can be prepared ahead. The chicken and salsa taste better the longer they are chilled.

Nutrition Info (per serve)

Calories 540 cal

Kilojoules 2260 kJ

Protein 40 g

Total fat 20 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 29 g

Dietary fibre 8 g

Sodium 560 mg

Calcium 220 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.