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BBQ Chicken Breast Burger

BBQ Chicken Breast Burger

with Chips, Cheese and Tomato Salad
Lily Stevens
Lily StevensUpdated on May 19, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
953 kcal
Protein
: 
52.2g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • Barley
  • Cereals containing gluten
  • Wheat
  • Milk
  • Oats
  • Soya
  • Cereals containing gluten
  • Rye
  • Barley
  • Egg
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

British Chicken Breasts

30 grams

Mature Cheddar Cheese

(Contains: Milk)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

125 grams

Baby Plum Tomatoes

2 unit(s)

Burger Buns

(Contains: Barley, Cereals containing gluten, Wheat May contain traces of: Milk, Oats, Soya, Cereals containing gluten, Rye, Barley, Egg)

80 grams

BBQ Sauce

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

3 tbsp

Mayonnaise

2 tbsp

Tomato Ketchup

Energy (kJ)3986 kJ
Energy (kcal)953 kcal
Fat35.5 g
of which saturates7.2 g
Carbohydrate112.4 g
of which sugars27.2 g
Dietary Fibre7.8 g
Protein52.2 g
Salt2.5 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.
•Baking Tray
•Rolling Pin
•Pan
•Baking Paper
•Grater
•Medium Bowl

Instructions

PDF
Chip Chip Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Roast the Chicken
2

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper, then lay them into the frying pan. Cook until browned, 3-4 mins each side.

Transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Prep
3

While the chips and chicken roast, grate the cheese.

Halve the baby plum tomatoes.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for amounts). Season with salt and pepper, add the tomatoes and mix together.

Set aside for now. 

Toast your Buns
4

Halve the burger buns.

Just before everything's ready, pop the buns into the oven to warm through, 2-3 mins.

Bring on the BBQ Sauce
5

Once cooked, spoon the BBQ sauce all over the chicken breasts. Turn to coat.

Assemble and Serve
6

Spread the mayo (see pantry for amount) over the bun bases. Top with the rocket leaves, BBQ chicken and the grated cheese, then sandwich shut with the bun lids.

Serve the chips and tomato salad alongside and a dollop of ketchup (see pantry for amount) for dipping.

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