Chicken and Caramelised Onion Burger
with sweet potato wedges and creamy pesto sauceCalories
:
821 kcalProtein
:
50.7g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
High Veggie
Allergens:
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Sulphites
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Chicken Breast
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
30 grams
Green Pesto
1 unit(s)
Onion
2 unit(s)
Sweet Potato
1 unit(s)
Tomato
40 grams
Salad Leaves
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3437 kJ
Energy (kcal)821 kcal
Fat30.5 g
of which saturates4.1 g
Carbohydrate96.7 g
of which sugars26.4 g
Dietary Fiber2 g
Protein50.7 g
Salt3 g
Potassium1116.1 mg
Calcium80.5 mg
Iron2.1 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes lengthways into 1cm slices, then chop into 2cm wide wedges (peeling optional).
- Halve, peel and thinly slice the onion.
- Thinly slice tomato.
2
- Pop the wedges onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins, stirring occasionally.
- Add the balsamic vinegar and a pinch of sugar and cook until the balsamic has evaporated, 1-2 mins.
- Remove the onion and set aside.
4
- Place a hand on top of the chicken and slice through horizontally to make two thin steaks.
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, add the chicken and season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
5
- While the chicken is frying, pop the buns into the oven to warm, 2-3 mins.
- In a small bowl, mix the pesto and aioli together to make the sauce.
6
- Spread each bun with the pesto aioli, then top with the chicken, salad leaves, onion and tomato.
- Serve with the sweet potato wedges and any remaining sauce alongside.
