Who says burgers need to be made from minced beef? We’re loving this wholesome chicken version oozing with mayo and layered up with bacon, lettuce, tomato and avocado.
SERVES 4 – PREP 10 MINS – COOK 20 MINS
2tsp chicken seasoning
1tbsp rapeseed oil
4 rashers maple cured bacon
4 ciabbatta rolls, halved
4tbsp reduced fat mayonnaise
1 beef tomato. Sliced
1 little gem lettuce, leaves separated
1 avocado, quartered , peeled and sliced
4 tsp chilli jam
1 Heat a griddle or grill pan. Sprinkle the fillets with the chicken seasoning and ground black pepper. Drizzle both sides with oil.
2 Grill or griddle chicken for 15 -20 mins until golden and cooked through. Cook the bacon for 10 mins too, turning as needed.
3 Toast the ciabbatta rolls. Smother the split baps with mayo, then layer up the tomato, lettuce, chicken, bacon and avocado, finishing with a dollop of chilli jam.
Per serving: 535 cals, 22g fat (5g saturated), 38g carbs