Mexican chicken burgers with sweet potato wedges
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$3.70 per serve
(at time of publication)
Full ingredients list:
600g small sweet potatoes, scrubbed, cut into wedges
1 tablespoon olive oil
2 x 200g chicken breast fillets, halved horizontally to each form 2 thin fillets
1/2 x 30g sachet reduced-salt taco seasoning
2/3 cup finely shredded red cabbage
25g mixed salad leaves
1/2 small red onion, thinly sliced
1/4 cup reduced-fat Greek-style yoghurt
2 teaspoons lemon juice
4 wholegrain bread rolls, split
1 Lebanese cucumber, peeled into ribbons
1/2 avocado, thinly sliced
1/4 cup mild Mexican salsa
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line a large baking tray with baking paper. Place sweet potato on tray and spray with olive oil. Bake for 30 minutes, or until golden and tender.
Step 2Heat oil in a large non-stick frying pan over medium-high heat. Sprinkle chicken with seasoning. Cook for 3 minutes each side, or until browned and cooked through. Slice thinly.
Step 3Meanwhile, combine cabbage, salad leaves and onion in a bowl. Mix yoghurt and lemon juice in a small bowl.
Step 4Place cabbage mixture on bread roll bases. Top with cucumber, avocado and chicken. Drizzle with yoghurt mixture, then salsa. Add roll tops. Serve with sweet potato wedges.
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About this recipe
First published: May 2017