Mex­i­can chicken burger,

Ready in un­der 20 min­utes, this burger with spiced chipo­tle chicken breast, in toasted brioche with gua­camole, makes for a flavour­ful bar­be­cue op­tion.

Easy Cook - - CONTENTS -

Serves 1 Prep 10 mins Cook 8 mins

1 chicken breast 1 tsp chipo­tle paste 1 lime, juiced 1-2 slices cheese 1 brioche bun, split

1/ av­o­cado 2 2 cherry toma­toes, chopped 3- 4 pick­led jalapeño slices, chopped

1/ small gar­lic clove, finely grated 2

1 Put the chicken breast be­tween two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipo­tle paste with half the lime juice and spread over the chicken.

2 Heat the bar­be­cue un­til the coals are ashen or heat a grid­dle pan over a high heat. Cook the chicken breast for 3 mins each side un­til cooked through. Place the cheese on top for the fi­nal 2 mins of cook­ing. Add the bun, cut-side down, to the grates or grid­dle pan, if us­ing, to toast lightly. Sea­son the chicken.

3 Mash the av­o­cado with the re­main­ing lime juice. Stir in the cherry toma­toes, jalapeño and gar­lic, and sea­son with a lit­tle salt. Spread over the base of the bun, then add the chicken fol­lowed by the top of the bun. Serve im­me­di­ately. PER SERV­ING 709 kcals, fat 34g, sat­u­rates 16g, carbs 52g, su­gars 15g, fi­bre 5g, pro­tein 46g, salt 2.2g

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