This chicken burger is healthier, quicker and cheaper than going out for a takeaway. Why not try blue cheese instead of chilli sauce?
Ingredients
- 2 sweet potatoes into wedges
- 1 tbsp olive oil
- 1 tsp spice mix
- ½ red onion, sliced
- 2 free-range skinless chicken breasts
- 2 ciabatta rolls
- Olive oil
- A handful of salad leaves
- Sweet chilli sauce
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6.
- 2. Cut 2 sweet potatoes into wedges, tumble into a roasting tin, and toss with 1 tbsp olive oil and 1 tsp spice mix. Roast for 25 minutes or until crisp and tender.
- 3. In a small bowl, pour boiling water over ½ red onion and soften for 15 minutes before draining and rinsing in cold water.
- 4. Meanwhile, preheat a griddle pan over a medium-high heat (or light/preheat a barbecue). Halve 2 free-range skinless chicken breasts and flatten between sheets of cling film. Season and brush with olive oil. Griddle or barbecue for 3 minutes each side until cooked through.
- 5. Split 2 ciabatta rolls, brush the cut side with olive oil and griddle or toast until golden brown. Sandwich the chicken, onion and a handful salad leaves between the buns. Drizzle with sweet chilli sauce and serve with the sweet potato wedges.