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Peri Peri Chicken Burger and Chips

Peri Peri Chicken Burger and Chips

with Charred Sweetcorn Salad and Zesty Garlic Mayo

Street Food
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This Peri Peri Chicken Burger and Chips is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:Spicy
Allergens:MilkEggMustardSoyaCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

½ unit(s)

Lime

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

45 grams

Mature Cheddar Cheese

(ContainsMilk)

150 grams

Sweetcorn

1 pot(s)

Peri Peri Seasoning

2 unit(s)

Chicken Fillet

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

2 unit(s)

Burger Bun

(ContainsEgg, Soya, Cereals containing gluten)

20 grams

Rocket

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3446 kJ
Energy (kcal)824 kcal
Fat25.8 g
of which saturates8.1 g
Carbohydrate95.2 g
of which sugars17.1 g
Protein57.5 g
Salt2.28 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Garlic Press
Grater
Sieve
Baking Tray
Clingfilm
Frying Pan
Bowl
Lid
Instructionsarrow up iconarrow up icon
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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).
Zest and halve the lime. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
Quarter the baby plum tomatoes. Grate the cheese. Drain the sweetcorn in a sieve.

2

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 top shelf until golden, 25-30 mins. Turn halfway through.

3

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film.
Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick.
Season the chicken with salt and pepper, then sprinkle both sides evenly with the peri peri seasoning. Set aside for now. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

4

Heat a large frying pan on high heat (no oil).
Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Meanwhile, add the tomatoes, parsley, olive oil for the dressing (see ingredients for amount) and a squeeze of lime juice to a bowl.
Once the corn is charred, add to the bowl and season with salt and pepper. Mix well, then taste and add more salt, pepper or lime juice if needed.

5

Put the (now empty) frying pan on medium-high heat with a drizzle of oil.
Once the pan is hot, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins each side. Once cooked, remove the pan from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooled, remove the pan from the heat and carefully place the cheese on top of the chicken. Cover with a lid (or foil), then set aside, off the heat, for 3-4 mins for the cheese to melt.
Meanwhile, in a small bowl, mix the mayonnaise, garlic (add less if you don't love raw garlic) and lime zest together.

6

Halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.
When everything is ready, spread the zesty mayo over the bun bases, then top with the cheesy chicken, a handful of rocket and the bun lids.
Stir the remaining rocket into the charred sweetcorn salad, and serve alongside the chips with your burgers. Enjoy!