Piri Piri Butterfly Chicken Burger

A post-workout chicken burger with a butterflied breast pan-fried in chipotle, lime and jerk seasoning, served with toasted bun, cucumber, lettuce and sweet potato wedges.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Zap the sweet potato wedges in your microwave for 4 minutes, rest for 2 minutes, then blast for another 4 minutes.

Step 2

Meanwhile, place the chicken between two pieces of cling film or baking parchment on a chopping board. Using a rolling pin, meat mallet or any other blunt instrument, bash the chicken until it is about 1cm thick all over.

Step 3

Melt half of the coconut oil in a frying pan over a medium to high heat. Carefully lay the bashed chicken in the pan and fry for about 4 minutes.

Step 4

While the chicken is frying, mix together the chipotle, lime juice and jerk seasoning. When the chicken has had 4 minutes, flip it and pour half the chipotle mix over the breast, then cook for a further 4 minutes.

Step 5

Flip again, pour over the remaining chipotle mix and fry for a further 2 minutes on each side, by which time the chicken should be cooked through. Check by slicing into a thicker part to make sure the meat is white all the way through, with no raw pink bits left. Now remove the chicken to a plate to rest.

Step 6

Melt the remaining coconut oil in a second frying pan over a medium to high heat and fry the sweet potatoes until they are golden brown all over.

Step 7

Next, cut the bun in half and toast briefly in a toaster. Now you’re ready to build your burger: lay the chicken breast on the bun base, top with cucumber and lettuce and then add the lid.

Step 8

Serve up your burger and wedges.