Tropical chicken burgers

For a healthier burger and chips, reach for this recipe and not for your local takeaway joint! High in fibre, and full of delicious tropical flavours, you'll never order in again!

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

600g kumarasweet-potatoX, cut into wedges
olive spray oil
¼ small pineapple, peeled, cored, thinly sliced
2 x 250g chicken breast fillets
1 tablespoon Cajun seasoning
4 small wholegrain rolls, split
4 cups baby lettuce leaves
1 Lebanese cucumber, cut into ribbons with a peeler
¼ cup mint leaves

Instructions

Stay Awake

1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place kumara on prepared tray and spray with olive oil. Bake for 30 minutes, or until golden and tender.

2 Spray a grill pan with oil and set over high heat. Cook pineapple slices for 2 minutes on each side, or until lightly charred and heated through. Transfer to a plate.

3 Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Place chicken on a plate. Spray fillets with olive oil, then sprinkle with Cajun seasoning.

4 Cook chicken on grill plate for 2–3 minutes each side, or until browned and cooked through.

5 Meanwhile, preheat grill. Toast rolls until light golden. Place roll bases on 4 serving plates. Top with the lettuce, cucumber, mint, chicken and pineapple. Add the tops of rolls to burgers. Serve with the kumara wedges.

Variations

Make it gluten free: Use gluten-free buns and check Cajun seasoning is gluten free.

Nutrition Info (per serve)

Calories 533 cal

Kilojoules 2230 kJ

Protein 38 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 70 g

Sugar 22 g

Dietary fibre 9 g

Sodium 770 mg

Calcium 130 mg

Iron 3.5 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.