Paprika Chicken Burger and Herby Potatoes
with tomato and pesto aioli
This Italian-inspired burger features a moreish pesto aioli 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:
Quick
•Family Friendly
Allergens:
Milk
•Egg
•Soya
•Wheat
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Baby Potatoes
30 grams
Green Pesto
320 grams
Irish Chicken Breast
2 unit(s)
Brioche Buns
(Contains: Milk, Egg, Soya, Wheat May be present: Mustard, Lupin, Nuts, Sesame)
1 unit(s)
Tomato
½ sachet(s)
Dried Oregano
1 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3168 kJ
Energy (kcal)757 kcal
Fat29.8 g
of which saturates3.8 g
Carbohydrate81 g
of which sugars10.7 g
Dietary Fiber0.8 g
Protein49.8 g
Cholesterol0 mg
Salt3.47 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
Cooking Steps
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 (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.
- Mix in a knob of butter and half a sachet of oregano (per 2P). Season to taste with salt and pepper. Set aside and cover to keep warm.
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.
- Season the chicken with paprika, salt and pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken.
- Fry until cooked 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
- Thinly slice the tomato.
- In a small bowl, mix together the aioli and pesto. Season to taste with salt and pepper.
5
- When everything is almost ready, pop the buns into the oven.
- Cook until warmed through, 2-3 mins.
6
- Spread the pesto aioli over the cut side of each bun.
- Top the bun bases with tomato slices and pan-fried paprika chicken.
- Sandwich closed with the bun lid.
- Serve the herby baby potatoes alongside.
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