HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Lettuce Tomato Burger
Chicken Lettuce Tomato Burger

Chicken Lettuce Tomato Burger

with DIY Ranch and Roasted Sweet Potatoes

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We've upped the ante on this classic chicken burger with succulent chicken breast, lemon pepper spice, and a fresh DIY chive ranch sauce — there's never a dull moment in this weeknight winner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

80 g

Roma Tomato

56 g

Spring Mix

7 g


1 tbsp

Lemon-Pepper Seasoning


2 tbsp


(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

3 tbsp

Sour Cream


340 g

Sweet Potato

2 unit

Artisan Bun


Not included in your delivery

½ tsp


2 tbsp


Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Calories840 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate82 g
Sugar14 g
Dietary Fiber8 g
Protein50 g
Cholesterol150 mg
Sodium630 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut the sweet potato into 1/2-inch wedges. Toss the sweet potatoes with 1 tbsp oil (dbl for 4 ppl) and half the lemon-pepper seasoning on a parchment-lined baking sheet. Season with salt. Roast in the middle of the oven, tossing sweet potatoes halfway through cooking, until golden-brown, 22-24 min.


While the potatoes roast, slice the tomatoes into 1/4-inch rounds. Finely chop the chives. Pat the chicken dry with paper towels. Carefully slice into the centre of each breast, lengthwise and parallel to the cutting board. Cut straight through to the other end. (NOTE: you will have 4 chicken pieces in total for 2 ppl or 8 pieces for 4 ppl) Sprinkle with the remaining lemon-pepper seasoning.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the chicken. Sear, until golden-brown and cooked through, 3-4 min per side.** (NOTE: Don't overcrowd the pan! Cook in batches for 4 ppl!) Transfer to a plate. Set aside.


While the chicken cooks, whisk together sour cream, mayo, chives and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.


Halve buns. Arrange buns cut-side up on another baking sheet. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)


Spread half the ranch on bottom buns, then add lemon-pepper chicken. Top with some spring mix and tomato slices. Finish with top bun. Divide between plates and serve with sweet potato wedges and remaining ranch, for dipping.