Chicken Fillet and Beef Bacon Burger

with Avocado Salad

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family-friendly
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Instructions

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1 Prep chicken

Slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.

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2 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken escalopes and sprinkle with a pinch of salt and a pinch of paprika powder. Add the bacon rashers to the pan. Cook both for 4 min on either side until golden, crispy and cooked through. Once ready, remove the pan from the heat and set aside to rest.

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3 Prep dressing

Meanwhile, whisk the olive oil, red vinegar and Dijon mustard with the brown sugar. Season with salt and pepper. Set aside. 

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4 Prep salad

Wash and roughly chop the lettuce. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it.

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5 Toss

Toss the lettuce, pumpkin seeds and avocado in the dressing

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6 Serve

Slice the tomatoes. Load the burger buns with the mayonnaise, chicken, bacon and tomatoes. Serve the burgers alongside the salad

Tips for fussy eaters

Serve with French fries instead of salad!

Pro tip

Warm the burger buns in an oven for 3-5 min before serving! Alternatively, slice them open and toast them in a hot pan, face-down, for 1-2 min.

Quick, low in calories and inspired by the mighty BLT - what's not to like!

Cooking Time: 20 min

Cals 630 · Prot 45 · Carbs 37 · Fat 33

Ingredients

Number of people

Burger

Beef bacon 60 Grams
Chicken breast 300 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Smoked paprika powder 2 Grams
Tomatoes 1 Piece
Burger bun 2 Piece
Mayonnaise 20 Grams

Salad

Olive oil 2 Tbsp
Red vinegar 15 ML
Dijon mustard 6 Grams
Brown sugar 5 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 300 Grams
Avocado 1 Piece
Pumpkin seeds 20 Grams

Quick, low in calories and inspired by the mighty BLT - what's not to like!

Cooking Time: 20 min

Cals 630 · Prot 45 · Carbs 37 · Fat 33

Instructions

photo

1 Prep chicken

Slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.

photo

2 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken escalopes and sprinkle with a pinch of salt and a pinch of paprika powder. Add the bacon rashers to the pan. Cook both for 4 min on either side until golden, crispy and cooked through. Once ready, remove the pan from the heat and set aside to rest.

photo

3 Prep dressing

Meanwhile, whisk the olive oil, red vinegar and Dijon mustard with the brown sugar. Season with salt and pepper. Set aside. 

photo

4 Prep salad

Wash and roughly chop the lettuce. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it.

photo

5 Toss

Toss the lettuce, pumpkin seeds and avocado in the dressing

photo

6 Serve

Slice the tomatoes. Load the burger buns with the mayonnaise, chicken, bacon and tomatoes. Serve the burgers alongside the salad

Tips for fussy eaters

Serve with French fries instead of salad!

Pro tip

Warm the burger buns in an oven for 3-5 min before serving! Alternatively, slice them open and toast them in a hot pan, face-down, for 1-2 min.

Ingredients

Number of people

Burger

Beef bacon 60 Grams
Chicken breast 300 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Smoked paprika powder 2 Grams
Tomatoes 1 Piece
Burger bun 2 Piece
Mayonnaise 20 Grams

Salad

Olive oil 2 Tbsp
Red vinegar 15 ML
Dijon mustard 6 Grams
Brown sugar 5 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 300 Grams
Avocado 1 Piece
Pumpkin seeds 20 Grams
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