Ingredients
1 Ciabatta bun
1 sml Chicken breast
3/4 Tbsp Tandoori paste
1/4 cup High protein greek yoghurt (natural)
1 Tbsp Raw cashew nuts
1/2 tsp Chilli flakes
1 Garlic clove
1/4 Tbsp Fresh ginger
1/2 handful Fresh coriander
1/2 Tbsp Fresh mint
1/4 tsp White sugar
1/4 cup Cabbage
10g Fennel bulb
1/8 med Apple
Methods
Combine the chicken breast, tandoori chicken paste and greek yoghurt together in a bowl. Leave for at least an hour (or overnight if you’ve got time).
To cook the chicken, line a baking tray with baking paper and bake the chicken at 180ºC for 15-20 minutes or until juice run clear. Alternatively, cook the chicken on the BBQ.
In a small bowl mix together the red onion, vinegar and sugar. Leave to one side.
Combine the cashews, chilli flakes, garlic, ginger, coriander, mint, lime juice and sugar in a blender and blend until smooth.
Finely slice the cabbage, apple and fennel.
Before assembling the burger, toast the burger bun (optional).
Spread a layer of pesto on the bun, add the slaw. Using a fork to serve the pickled onions, top with the chicken and the top bun. Enjoy!
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