CHEESY CHILLI CHICKEN BURGER

Serves 4

Ready in 35 minutes

Ingredients

Salsa

■ 1 drizzle of oil

■ 1 can pineapple chunks (227g), drained

■ 1 can corn (410g), drained

■ 1 lemon, zested & juiced

■ 1 pinch of chilli flakes, optional

Chicken

■ 90g Colby cheese, sliced

■ 600g chicken breasts, cut into steaks

■ 1 pinch of chilli flakes, optional

■ 1 each drizzle of oil

To serve

■ 1 twin pack baby cos lettuce, shredded

■ 4 burger buns, cut in half

■ 4 Tbsp sweet chilli aioli

Method

Preheat oven to 220C (or 200C fan bake).

Prep and cook salsa: Heat oil in a large frypan on high heat. (Get your pan piping hot, so you can get some dark caramelisation on your corn and pineapple.) Drain pineapple and corn and cook for 6-8 minutes, turning occasionally until dark golden brown. While cooking, put zest and juice lemon into a medium bowl along with a pinch of chilli flakes (if using). Add pineapple and corn once cooked, reserving pan. Season to taste with salt.

Prep and cook chicken: Slice cheese and set aside. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season chicken with salt and chilli flakes, if using. Heat oil in reserved frypan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. When chicken has cooked, remove pan from heat, top chicken with cheese and cover with a lid for about 2 minutes to melt cheese.

Meanwhile, prep burgers: Cut buns in half horizontally and place back together on an oven tray. Cook for about 4 minutes, until warm and toasted. Shred lettuce.

Serve: Fill buns with sweet chilli aioli, salsa, chicken and lettuce.