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

Preheat the oven to 220°C/200°C fan. Wash unpeeled sweet potatoes carefully. Cut into 2 cm slices. Place the slices on an oven tray lined with baking paper. Coat with olive oil, and season with salt and pepper. Bake for 25-30 min, until the slices are softened and bit browned.

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2 Mix

Meanwhile, combine mayonnaise and mustard. Set aside.

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3 Peel and cut

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

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4 Fry chicken

Heat a pan over medium-high heat with a drizzle of oil. Fry the chicken breasts for 5-6 min on each side or until cooked through. Season generously with smoked paprika, salt and pepper.

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5 Top with cheese

Add the grated cheddar cheese on top and allow to melt (see pro tip).

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6 Build burgers

Build your burgers. Place half of the sweet potatoes on the plates. Top with mustard mayonnaise, lettuce, tomatoes, onion rings and cheesy chicken. Place the remaining sweet potatoes on top. 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 nicely 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 400.00 Grams
Olive oil 2.00 Tbsp
Smoked paprika powder 2.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Grated cheddar cheese, white 60.00 Grams

Burger

Sweet potatoes 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp
Mayonnaise 80.00 Grams
Dijon mustard 5.00 Grams
Red onion 1.00 Pieces
Tomatoes 2.00 Pieces
Romaine lettuce 100.00 Grams

To serve

Cucumber 1.00 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

Preheat the oven to 220°C/200°C fan. Wash unpeeled sweet potatoes carefully. Cut into 2 cm slices. Place the slices on an oven tray lined with baking paper. Coat with olive oil, and season with salt and pepper. Bake for 25-30 min, until the slices are softened and bit browned.

photo

2 Mix

Meanwhile, combine mayonnaise and mustard. Set aside.

photo

3 Peel and cut

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

photo

4 Fry chicken

Heat a pan over medium-high heat with a drizzle of oil. Fry the chicken breasts for 5-6 min on each side or until cooked through. Season generously with smoked paprika, salt and pepper.

photo

5 Top with cheese

Add the grated cheddar cheese on top and allow to melt (see pro tip).

photo

6 Build burgers

Build your burgers. Place half of the sweet potatoes on the plates. Top with mustard mayonnaise, lettuce, tomatoes, onion rings and cheesy chicken. Place the remaining sweet potatoes on top. 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 nicely melted cheese.

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Olive oil 2.00 Tbsp
Smoked paprika powder 2.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Grated cheddar cheese, white 60.00 Grams

Burger

Sweet potatoes 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp
Mayonnaise 80.00 Grams
Dijon mustard 5.00 Grams
Red onion 1.00 Pieces
Tomatoes 2.00 Pieces
Romaine lettuce 100.00 Grams

To serve

Cucumber 1.00 Pieces
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