Chicken chilli burger

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Chicken chilli burger | Easy Food

Makes 4

For the chicken:
4 chicken fillets
2 tbsp vegetable oil
Juice of 1 lime
2 garlic cloves, crushed
½ tsp cumin
½ tsp paprika
Salt and black pepper

For the guacamole:
2 ripe avocados
1 garlic clove, crushed
1 small tomato, chopped
A small handful of fresh coriander, chopped
Juice of 1 lime

To serve:
Chilli jam
4 Bundys Gourmet Sourdough Hamburger Buns
Rocket
Crispy bacon

  1. 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.
  2. Heat a barbecue to a medium-high heat and cook the chicken for 7-9 minutes, flipping halfway through, until cooked through.
  3. Meanwhile, peel the avocados and mash the flesh with the remaining guacamole ingredients, adding a pinch of salt and pepper.
  4. 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.

Per Serving
861kcals, 38.6g fat (8.2g saturated), 77.6g carbs, 1.2g sugars, 52.5g protein, 9.3g fibre, 1.006g sodium