Sweet Potato and Chicken

Burgers

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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 the unpeeled sweet potatoes carefully. Slice them into 2 cm thick disks. Place the disks on a lined baking tray. Drizzle them with olive oil and season with salt and pepper. Bake for 25-30 min until softened and starting to brown.

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2 Mix

Meanwhile, combine the mayonnaise with the mustard. Set aside.

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3 Peel and cut

Peel and slice the red onion finely. Slice the tomatoes. Wash and dry the lettuce leaves. Wash and slice the cucumber into long strips.

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4 Fry chicken

Heat a pan over a 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

Top the chicken with the grated cheddar cheese. Allow the cheese to melt (see pro tip).

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6 Build burgers

Divide half of the sweet potatoes disks among plates. Top with the mustard mayonnaise, lettuce, tomatoes, onion rings and cheesy chicken. Top with the remaining sweet potatoes. Serve the cucumber sticks on the side.

Tips for fussy eaters

Season the chicken breast mildly.

Pro tip

Fry the chicken in an oven-proof pan. Once the chicken is nearly ready, top it with cheese and pop the pan in the oven. This will melt the cheese nicely.

Healthy and comforting weeknight burgers.

Cooking Time: 35 min

Cals 619 · Prot 56 · Carbs 46 · Fat 23

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 2 Tbsp
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Grated cheddar 60 Grams

Burger

Sweet potatoes 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Mayonnaise 20 Grams
Dijon mustard 6 Grams
Red onion 1 Piece
Tomatoes 2 Pieces
Romaine lettuce 200 Grams

To serve

Cucumber 1 Piece

Healthy and comforting weeknight burgers.

Cooking Time: 35 min

Cals 619 · Prot 56 · Carbs 46 · Fat 23

Gluten-Free

Instructions

photo

1 Bake potatoes

Preheat the oven to 220°C/200°C fan. Wash the unpeeled sweet potatoes carefully. Slice them into 2 cm thick disks. Place the disks on a lined baking tray. Drizzle them with olive oil and season with salt and pepper. Bake for 25-30 min until softened and starting to brown.

photo

2 Mix

Meanwhile, combine the mayonnaise with the mustard. Set aside.

photo

3 Peel and cut

Peel and slice the red onion finely. Slice the tomatoes. Wash and dry the lettuce leaves. Wash and slice the cucumber into long strips.

photo

4 Fry chicken

Heat a pan over a 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

Top the chicken with the grated cheddar cheese. Allow the cheese to melt (see pro tip).

photo

6 Build burgers

Divide half of the sweet potatoes disks among plates. Top with the mustard mayonnaise, lettuce, tomatoes, onion rings and cheesy chicken. Top with the remaining sweet potatoes. Serve the cucumber sticks on the side.

Tips for fussy eaters

Season the chicken breast mildly.

Pro tip

Fry the chicken in an oven-proof pan. Once the chicken is nearly ready, top it with cheese and pop the pan in the oven. This will melt the cheese nicely.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 2 Tbsp
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Grated cheddar 60 Grams

Burger

Sweet potatoes 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Mayonnaise 20 Grams
Dijon mustard 6 Grams
Red onion 1 Piece
Tomatoes 2 Pieces
Romaine lettuce 200 Grams

To serve

Cucumber 1 Piece
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