Sticky Sweet Chilli Chicken Burger

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.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

When the wedges have 10 mins of roasting time remaining, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Remove the chicken pan from the heat and drizzle over half the sweet chilli sauce. Carefully turn the chicken until coated.

Transfer the chicken to a board, cover with foil and rest for a couple of mins.

When you're almost ready to serve, halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.

Toss the carrot ribbons, avo and sliced carrot and cabbage mix through the dressing.

Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.