Tropical chicken burgers
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free buns and check Cajun seasoning is gluten free.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 2g
Dietary fibre 9g
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