10 mins to prepare and 15 mins to cook, plus marinating
4 chicken breasts
2 garlic cloves, crushed
1 tbsp Cajun seasoning
¾ tsp crushed chilies
1½ tbsp olive oil
4 brioche buns (or other white buns), halved
1 Little Gem lettuce, leaves separated
2 medium tomatoes, sliced
For the slaw
1 large (around 100g) carrot, grated
1 tbsp chopped fresh coriander
½ red onion, finely sliced
50g low-fat Greek-style yogurt
1 tsp Dijon mustard
Put the chicken breasts between 2 pieces of clingfilm or nonstick baking paper. Bash with a rolling pin until 1.5cm thick.
Put the flattened chicken breasts in a large bowl and add the garlic, Cajun seasoning, crushed chilies, and olive oil. Stir to coat the chicken, cover, and leave to marinate for 10 mins.
Meanwhile, make the slaw. Combine the carrot, coriander, and red onion with the yogurt and Dijon mustard in a bowl. Season well and mix until thoroughly combined. Set aside until ready to serve.
Put a griddle or a large frying pan over high heat. Add the chicken breasts in batches, and griddle on each side for 4-5 mins until the chicken is cooked through.
Once the chicken is cooked, reduce the heat to medium. Toast the brioche buns, cut-side down, on the griddle pan for 1-2 mins.
To assemble the burger, place a few lettuces leaves on the bottom half of each bun, and top with a few tomato slices, a spicy chicken breast, and a spoonful of carrot slaw. Sandwich with the top half of the bun.
Subscribe to our newsletter
Get the latest posts delivered right to your inbox.