Recipe
Prep time: 20 minutes | Serves: 2
Nutritional info per serving
Calories: 643 calories | Total fat: 25g | Sugars: 16g | Salts: 1.6g
- 2 skinless chicken breasts
- 1 tbsp olive oil
- 2 tsp jerk seasoning
- 1 tsp dried thyme
- Juice of a lime
- ¼ cucumber
- 1 carrot
- 1 onion, thinly sliced
- 4 radishes, sliced
- 2 tbsp reduced fat mayonnaise
- ½ tsp chilli powder
- 2 brioche burger buns
- Wrap the chicken breasts in cling film and bash with a rolling pin to flatten.
- In a large bowl, mix together half the oil, the jerk seasoning, thyme and half of the lime juice. Add the chicken to the bowl and coat in the marinade. Set aside to fully absorb the flavours while you get on with the slaw.
- Using a peeler, create ribbon strips of the cucumber and carrot. Add to a bowl along with the sliced onion and radish.
- In a ramekin (or small bowl), combine the mayonnaise and chilli powder and then add to the slaw and mix to coat, saving a little of the mayo to spread on the buns.
- Heat a griddle pan, add the remaining olive oil then when hot cook the chicken breasts until cooked through. Depending on the size of the chicken breasts, it’s usually around 4-5 minutes on each side.
- When the chicken breasts are nearly cooked, slice the burger buns and lightly toast them.
- Time to build your burger! Spread a little of your mayo mix on the base of each bun and top with the jerk chicken and homemade slaw.
TIPS AND TWEAKS
If you don’t like jerk seasoning or can’t find it in the supermarket, Cajun spice also works nicely. No brioche buns? Any buns will do.
