We've upped the ante on this classic chicken burger with succulent chicken breast, a 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.
4 unit(s)
Chicken Breasts
2 unit(s)
Tomato
56 g
Spring Mix
7 g
Chives
2 tbsp
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Sour Cream
2 tbsp
White Wine Vinegar
680 g
Sweet Potato, fries
4 unit(s)
Brioche Bun
4 tbsp
Oil*
1 tsp
Sugar*
Wash and dry all produce.* On a baking sheet, toss sweet potatoes with 2 tbsp oil and 1 tbsp lemon-pepper seasoning. Season with salt. Roast in middle of oven, tossing sweet potatoes halfway through cooking, until golden-brown, 22-24 min.
Meanwhile, slice tomatoes into 1/4-inch rounds. Finely chop chives. Pat chicken dry with paper towel. Carefully slice each breast through the centre. Cut straight through to the other end (you will have 8 chicken pieces). Sprinkle over 1 tbsp lemon-pepper seasoning.
Heat a large non-stick pan over medium high heat. When the pan is hot, add 1 tbsp oil, then half the chicken. Sear, until golden-brown and cooked through, 3-4 min per side. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Transfer to a plate. Repeat with another 1 tbsp oil and remaining chicken. Set aside.
Meanwhile, in a small bowl, whisk together sour cream, mayo, chives, 1 tbsp vinegar and 1 tsp sugar. Season with salt and pepper. Set aside.
Halve buns. On another baking sheet, arrange buns cut-side up. Toast in top of 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.