Central American Spiced Double Chicken Burger
with carrot and parsnip friesCalories
:
925 kcalProtein
:
86.2g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
640 grams
Irish Chicken Breast
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
2 sachet(s)
Central American Style Spice Mix
2 unit(s)
Carrot
1 unit(s)
Parsnip
1 unit(s)
Lime
1 unit(s)
Tomato
5 grams
Coriander
50 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3872 kJ
Energy (kcal)925 kcal
Fat38.9 g
of which saturates7.1 g
Carbohydrate72.1 g
of which sugars25.1 g
Dietary Fiber11.7 g
Protein86.2 g
Salt4.1 g
Potassium600 mg
Calcium44.5 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the carrot and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop onto a large (lined) baking tray.
- Toss with oil, half the Central American spice, salt and pepper. Spread out in a single layer.
- Roast on the top shelf until tender, 20-25 mins. Turn halfway through.
- Thinly slice the tomato and add to the oven for final 10 mins of cooking time.
2
- Roughly chop the coriander (stalks and all).
- Quarter the lime.
- In a small bowl, combine coriander, a squeeze of lime juice, a drizzle of oil, salt and pepper.
3
- Place a hand flat on top of the chicken breast and slice through to make thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken and season with remaining Central American spice, salt and pepper.
- Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- When everything's almost ready, pop the buns into the oven to warm, 2-3 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Divide the veg between plates.
- Top each base bun with half the aioli and then the chicken.
- Add chimmichurri and roasted tomato to the parents' portion.
- Serve any remaining aioli on the side for dipping.
