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For the chicken:
For the guacamole:
- Place the chicken fillets between two sheets of cling film and pound with a rolling pin until they are an even thickness. Place in a resealable plastic bag and add the remaining ingredients for the chicken. Close the bags and squeeze to coat the chicken. Place in the fridge for at least 30 minutes, or up to four hours.
- Heat a barbecue to a medium-high heat and cook the chicken for 7-9 minutes, flipping halfway through, until cooked through.
- Meanwhile, peel the avocados and mash the flesh with the remaining guacamole ingredients, adding a pinch of salt and pepper.
- Spread some chilli jam onto the bottom of each Bundys Gourmet Sourdough Hamburger Bun and top with some rocket, a chicken fillet, crispy bacon and some guacamole to serve.
861kcals, 38.6g fat (8.2g saturated), 77.6g carbs, 1.2g sugars, 52.5g protein, 9.3g fibre, 1.006g sodium
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