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, a lemon pepper spice, and a fresh DIY chive ranch sauce — there's never a dull moment in this weeknight winner!

Allergens:
Egg
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 4 people

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

Not included in your delivery

4 tbsp

Oil*

1 tsp

Sugar*

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Nutrition Values

Calories450 kcal
Fat29 g
Saturated Fat4 g
Carbohydrate7 g
Sugar2 g
Dietary Fiber1 g
Protein39 g
Cholesterol140 mg
Sodium400 mg
Trans Fat0.1 g
Potassium600 mg
Calcium10 mg
Iron1 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

Baking Sheet

Instructions

1 ROAST SWEET POTATOES
1

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.

2 PREP
2

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.

3 SEAR CHICKEN
3

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.

4 MAKE DIY RANCH
4

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.

5 TOAST BUNS
5

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!)

6 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.