Pesto Chicken Burger and Herby Potatoes
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Pesto Chicken Burger and Herby Potatoes

with truffle mayo sauce

This Italian-inspired burger features a moreish pesto drizzle, truffle mayo and perhaps best of all, a golden chicken breast sandwiched between two beautiful brioche buns. As if that's not enough, herby baby potatoes round out the dish.

Tags:
Discovery
Quick
Family Friendly
Allergens:
Milk
Egg
Mustard
Soya
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

500 grams

Baby Potatoes

1 sachet(s)

Green Pesto

(Contains Milk)

2 sachet(s)

Mayo

(Contains Egg, Mustard)

320 grams

Chicken Breast

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)

1 unit(s)

Tomato

2 pack(s)

Truffle Oil

1 unit(s)

Scallion

1 sachet(s)

Dried Oregano

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

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Nutrition Values

Energy (kJ)3350 kJ
Energy (kcal)801 kcal
Fat33.9 g
of which saturates4.8 g
Carbohydrate80.7 g
of which sugars10.7 g
Dietary Fiber0 g
Protein46.8 g
Cholesterol0 mg
Salt1.55 g
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

Colander
Pot with Lid

Instructions

1
  • Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
  • Halve the potatoes widthways (quarter larger potatoes).
  • When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Mix in a knob of butter and the oregano. Season to taste with salt and pepper. Set aside and cover to keep warm.
Prep the Chicken
2
  • Meanwhile, place your hand flat on top of the chicken breast.
  • Slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry the Chicken
3
  • Place a large pan over 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: Chicken is cooked when no longer pink in the middle.

TIP: Cook in batches if your pan is getting crowded.

4
  • Meanwhile, trim and thinly slice the scallion.
  • Thinly slice the tomato.
  • In a small bowl, mix together the mayo, scallion and truffle oil. Season to taste with salt and pepper.
Warm the Buns
5
  • When everything is almost ready, pop the buns into the oven. 
  • Cook until warmed, 2-3 mins.
6
  • Spread the truffle mayo over the cut side of the bun bases.
  • Top the bun bases with slices of tomato and pan-fried chicken.
  • Drizzle over the pesto then sandwich closed with the bun lid. 
  • Serve the herby baby potatoes alongside.