The Big Belazu Coriander & Cumin Chicken Burger

Name: The Big Belazu Coriander & Cumin Chicken Burger (SWAP)
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Baby Gem Lettuce; 2 Vine Tomatoes; 2 Garlic Clove; 2 British Chicken Breasts; ½ Lemon; 2 Ciabatta; 2 Belazu Coriander & Cumin Paste

(SWAP)

Recipe Development TeamPublished on January 01, 2015

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We love a challenge and turning badly made fast food style dishes into something healthy, delicious and (dare we say it) a bit gourmet is our speciality. This week’s Quick Dinner is this juicy chicken burger topped off with a beautiful Coriander and Cumin Paste from our friends at Belazu. Take that Colonel Sanders!

Tags:

Lactose Free

Allergens:

Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Baby Gem Lettuce

Vine Tomatoes

Garlic Clove

British Chicken Breasts

Lemon

Ciabatta

(Contains: Cereals containing gluten May contain traces of: Cereals containing gluten)

Belazu Coriander & Cumin Paste

Nutritional information

/ per serving

Energy (kcal)562 kcal

Energy (kJ)2351 kJ

Fat14 g

of which saturates2 g

Carbohydrate67 g

Protein37 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Baking Tray

•Zester

•Bowl

•Spoon

Cooking Instructions and Tips

Pre-heat your grill to high. Coarsely chop all but 2 leaves of the baby gem lettuce and cut one of the tomatoes in 6 (fine) slices. Cut the other tomato in cubes. Tip:The easiest way to do this is to cut the tomato in half, then each half in fours slices and those slices straight down the middle. Peel and finely dice one and a half cloves of garlic (we’ll use the leftover half later).

Place your hand flat on each chicken breast and slice through its side, to open it up like a book. You’ve just ‘butterflied’ your chicken!

Coat each chicken breast in ½ tsp of olive oil and the diced garlic. Sprinkle on a bit of lemon zest and a squeeze of lemon juice. Season them well with salt and pepper before grilling them for about 6 mins on each side.

To make the dressing simply mix 1 tsp of lemon juice, 2 tsp of olive oil and and a pinch of salt and pepper. Mix the dressing in with the chopped lettuce and cubed tomatoes (keep the slices to the side for your sandwich!).

Once the chicken is cooked cut the ciabatta in half. Drizzle a little oil onto each slice and grill both sides until lightly toasted. Rub the little chunk of garlic you have left across the surface of the bread. Place your ciabatta halves under the grill for 2 mins until it gets a nice crunch.

Top the ciabatta with a healthy spoonful of your Belazu Paste. Place your grilled chicken on top and your sliced tomatoes and one salad leaf on the other half. Stack the two halves on top of each other and set up a deck-chair in any available piece of outdoor space you can find.