Recipe
Prep time: 20 minutes | Serves: 2
Dietary information per serving
Energy: 643 energy | Whole fats: 25g | Sugars: 16g | Salts: 1.6g
- 2 skinless rooster breasts
- 1 tbsp olive oil
- 2 tsp jerk seasoning
- 1 tsp dried thyme
- Juice of a lime
- ¼ cucumber
- 1 carrot
- 1 onion, thinly sliced
- 4 radishes, sliced
- 2 tbsp lowered fats mayonnaise
- ½ tsp chilli powder
- 2 brioche burger buns
- Wrap the rooster breasts in cling movie and bash with a rolling pin to flatten.
- In a big bowl, combine collectively half the oil, the jerk seasoning, thyme and half of the lime juice. Add the rooster to the bowl and coat within the marinade. Put aside to completely take in the flavours when you get on with the slaw.
- Utilizing a peeler, create ribbon strips of the cucumber and carrot. Add to a bowl together with the sliced onion and radish.
- In a ramekin (or small bowl), mix the mayonnaise and chilli powder after which add to the slaw and blend to coat, saving a little bit of the mayo to unfold on the buns.
- Warmth a griddle pan, add the remaining olive oil then when scorching cook dinner the rooster breasts till cooked by. Relying on the dimensions of the rooster breasts, it’s often round 4-5 minutes on either side.
- When the rooster breasts are almost cooked, slice the burger buns and evenly toast them.
- Time to construct your burger! Unfold a little bit of your mayo combine on the bottom of every bun and high with the jerk rooster and do-it-yourself slaw.
TIPS AND TWEAKS
In case you don’t like jerk seasoning or can’t discover it within the grocery store, Cajun spice additionally works properly. No brioche buns? Any buns will do.
