Recipe
Prep time: 20 minutes | Serves: 2
Dietary data 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 diminished 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 soak up 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 bit of the mayo to unfold on the buns.
- Warmth a griddle pan, add the remaining olive oil then when scorching prepare dinner the rooster breasts till cooked by way of. Relying on the scale of the rooster breasts, it’s often round 4-5 minutes on both sides.
- When the rooster breasts are almost cooked, slice the burger buns and calmly toast them.
- Time to construct your burger! Unfold a bit of your mayo combine on the bottom of every bun and prime with the jerk rooster and selfmade slaw.
TIPS AND TWEAKS
If you happen to 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.