Chicken Lettuce Tomato Burger
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Chicken Lettuce Tomato Burger

Chicken Lettuce Tomato Burger

with DIY Ranch and Roasted Sweet Potatoes

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!

Allergens:
Egg
Mustard
Milk

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

Preparation Time30 minutes
Cooking Time12 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Tomato

28 g

Spring Mix

7 g

Chives

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)

Sour Cream

(Contains Milk)

2 unit(s)

Sweet Potato

2 unit(s)

Artisan Bun

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

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Nutrition Values

Calories590 kcal
Fat29 g
Saturated Fat4.5 g
Carbohydrate39 g
Sugar10 g
Dietary Fiber6 g
Protein42 g
Cholesterol135 mg
Sodium500 mg
Trans Fat0.1 g
Potassium1300 mg
Calcium75 mg
Iron2.3 mg
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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Whisk
Small Bowl

Instructions

ROAST SWEET POTATOES
1

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.

PREP
2

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.

SEAR CHICKEN
3

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.

MAKE DIY RANCH
4

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.

TOAST BUNS
5

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!)

FINISH AND SERVE
6

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.