CAJUN CHICKEN & PINEAPPLE BURGER

PREP TIME: 10 MINS

COOK TIME: 30 MINS SERVES 4 (AS A MAIN MEAL)

420g sweet potato, unpeeled,

cut into wedges

2 x 150g skinless chicken breast fillets, trimmed of fat, each split in half lengthways

2 Tbsp Cajun spice mix

1 tsp olive oil

4 drained pineapple rings

in natural juice

5 Tbsp grated reduced-fat cheese 2 Tbsp extra light sour cream

4 x 70g rolls or gluten-free rolls,

split and toasted

11/2 cup mixed salad leaves

1 large red onion, thinly sliced

1 Preheat oven to 200°C (fanforced). Line baking tray with baking paper. Spread sweet potato wedges in a single layer over lined tray and spray with cooking spray. Bake for 25-30 minutes or until potato is tender.

2 Meanwhile, heat grill on medium-high. Line tray with foil. Place chicken between 2 pieces of plastic wrap. Use rolling pin to pound to an even thickness. Rub spice mix and oil over chicken and place on baking tray. Grill for 8-10 minutes, turning once, or until cooked through.

3 Top each chicken breast with a pineapple ring and a little grated cheese. Return to grill and cook for 2-3 minutes or until cheese is golden and bubbling.

4 To serve, spread a little sour cream over base of each bun.

Top with salad leaves, a chicken breast, onion and top of roll.

Serve with sweet potato wedges.

COOK’S TIP

You can replace chicken with boneless fish fillets.