Open kimchi chicken burger

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

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A meal for one doesn't have to mean a slice of toast or whatever is leftover in the fridge - treat yourself to this flavoursome and healthy chicken burger instead.

Serves: 1

Time to make: 30 mins

Ingredients

More weights & measures

150g skinless chicken breast
1 carrot, julienned or grated
1 courgettezucchiniX, julienned or grated
1 tablespoon light mayonnaise
2 tablespoons low-fat plain yoghurt
½ grainy burger bun
½ cup watercress
1 slice reduced-fat tasty cheese (we used Noble)
2 tablespoons kimchi (see tip)

Instructions

1 Preheat oven to 200°C. Line a baking tray with baking paper. Place chicken breast on tray and cook for 25 minutes, or until cooked through.

2 Meanwhile, in a bowl combine carrot and courgette. Add half the mayonnaise and half the yoghurt and stir to combine. Toast bun.

3 In a small bowl, combine remaining mayonnaise and yoghurt and spread on bun, followed by watercress, chicken, cheese and half the kimchi. Top bun with slaw mixture, keeping some to serve on the side.

4 In a bowl, combine remaining kimchi and slaw. Serve chicken burger with slaw mixture on the side.

HFG tip

Kimchi is a fermented cabbage and vegetable mix originating in Korea. Find kimchi in supermarkets or Asian stores.

Nutrition Info (per serve)

Calories 461cal

Kilojoules 1930kJ

Protein 49g

Total fat 14g

–Saturated fat 5g

Carbohydrates 35g

–Sugars 13g

Dietary fibre 8g

Sodium 760mg

Calcium 330mg

Iron 2.5mg

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.

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