Sweet Potato and Chicken Burgers

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Low-Carb
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Low-Carb
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Instructions

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1 Bake potatoes

Pre-heat the oven to 220°c. Wash un-peeled sweet potato carefully. Cut into 2cm slices. Place the slices on an oven tray lined with baking powder. Coat lightly with olive oil, and season with salt and pepper. Bake for 20-30 minutes, until the slices are softened and bit browned.

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2 Mix

Meanwhile, combine mayo and mustard.

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3 Peel and cut

Peel and cut red onion to very thin slices. Slice tomato. Rinse and dry lettuce leaves. Rinse and cut cucumber to long strips.

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4 Fry chicken

Heat a bit of oil in a pan over medium high heat, fry the chicken breasts on both sides until well done. Season generously with smoked paprika, salt and pepper.

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5 Build the burger

Once ready, add the shredded cheddar on top and allow to melt. Build the burgers with your favourite fillings using the sweet potato slices as burger buns. Serve with cucumber sticks.

Tips for fussy eaters

Serve midly seasoned chicken breast with sweet potato and cucumber sticks

Pro tip

Use an oven proof pan for frying the chicken. Once the chicken is nearly ready, coat with cheese and pop the pan in the oven for nicley melted cheese.

Healthy and comforting week night burgers.

Cooking Time: 35 min

Cals 749 · Prot 35.9 · Carbs 53.3 · Fat 43.7

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 1 Tbsp
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Grated cheddar cheese 100 Grams

Burger

Sweet potato 400 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Mayonnaise 75 Grams
Dijon mustard 6 Grams
Red onion 1 Pieces
Tomatoes 2 Pieces
Romaine lettuce 200 Grams

To serve

Cucumber 2 Pieces

Healthy and comforting week night burgers.

Cooking Time: 35 min

Cals 749 · Prot 35.9 · Carbs 53.3 · Fat 43.7

Instructions

photo

1 Bake potatoes

Pre-heat the oven to 220°c. Wash un-peeled sweet potato carefully. Cut into 2cm slices. Place the slices on an oven tray lined with baking powder. Coat lightly with olive oil, and season with salt and pepper. Bake for 20-30 minutes, until the slices are softened and bit browned.

photo

2 Mix

Meanwhile, combine mayo and mustard.

photo

3 Peel and cut

Peel and cut red onion to very thin slices. Slice tomato. Rinse and dry lettuce leaves. Rinse and cut cucumber to long strips.

photo

4 Fry chicken

Heat a bit of oil in a pan over medium high heat, fry the chicken breasts on both sides until well done. Season generously with smoked paprika, salt and pepper.

photo

5 Build the burger

Once ready, add the shredded cheddar on top and allow to melt. Build the burgers with your favourite fillings using the sweet potato slices as burger buns. Serve with cucumber sticks.

Tips for fussy eaters

Serve midly seasoned chicken breast with sweet potato and cucumber sticks

Pro tip

Use an oven proof pan for frying the chicken. Once the chicken is nearly ready, coat with cheese and pop the pan in the oven for nicley melted cheese.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 1 Tbsp
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Grated cheddar cheese 100 Grams

Burger

Sweet potato 400 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Mayonnaise 75 Grams
Dijon mustard 6 Grams
Red onion 1 Pieces
Tomatoes 2 Pieces
Romaine lettuce 200 Grams

To serve

Cucumber 2 Pieces
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