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.


4 chicken fillets

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

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