Peri Peri Chicken Burger with Fennel Slaw
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Marinating time
30 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
431 kcal
-
Course
Main Course, Lunch
-
Cuisine
Portuguese
Peri Peri Chicken Burger with Fennel Slaw
Report
This juicy Peri Peri chicken burger is perfect for Nando lovers. The homemade marinade takes the humble chicken breast and turns it into a juicy and delicious dinner. Plus the fennel slaw!!! Oh so refreshing and perfect against the slight spicy of the burger.
Share:
Ingredients
- 4 chicken breasts
For the marinade
- 3 cloves of garlic
- juice and zest of a lemon
- Juice of an orange.
- ¼ cup olive oil
- 3 teaspoon sweet paprika
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes more if you like it spicy
- 1 teaspoon dried oregano
- 1 teaspoon salt
For the slaw
- 1 fennel bulb
- ¼ red cabbage
- 2 teaspoon extra virgin olive oil
- 1 teaspoon lemon juice
- salt and pepper to taste
To serve
- 4 burger buns
- Lettuce to serve
Add to Shopping List
Instructions
Start by flattening the chicken breasts.
- Place one chicken breast between two sheets of baking parchment and use a flat meat mallet, or a heavy wooden spoon to lightly whack the chicken. Start at the fattest end, work your way over the chicken until the whole breast is ½" thick. Don't hit too hard or the chicken will break.
- Repeat with all the chicken breasts
To make the marinade.
- Place the peeled garlic cloves, lemon juice, orange juice and olive oil into a food processor and give the mixture a whizz until you have a rough paste.
- Add the lemon zest, sweet paprika, black pepper, chilli flakes and oregano.
- Whizz again on a low setting until well combined.
- Pour the marinate into a plastic bowl or large ziplock bag.
- Add the flattened chicken breast and leave to marinate 30 minutes (or up to 3 hours).
Whilst the chicken is marinating make the slaw.
- Remove the outer layer of the fennel and then using a potato peeler, peel thin strips off the fennel until it become too small to handle.
- Finely shred the red cabbage.
- Mix the fennel and red cabbage together in a bowl, with the olive oil and lemon juice, season lightly and set aside.
To cook
- Place a heavy bottomed skillet over a high heat and once it is smoking hot add the chicken breasts.
- Sear the chicken for a minute on the top and then turn and sear for a minute on the other side.
- Reduce the heat to medium and cook for a further 6-8 minutes until the chicken is cooked through.
- Serve in buns with some lettuce and plenty of the slaw.
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
31g
(10%)
Protein
30g
(60%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Cholesterol
72mg
(24%)
Sodium
977mg
(41%)
Potassium
885mg
(25%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1510IU
(30%)
Vitamin C
40mg
(44%)
Calcium
144mg
(14%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 977mg | 41% |
| Potassium | 885mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1510IU | 30% |
| Vitamin C | 40mg | 44% |
| Calcium | 144mg | 14% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
Other Recipes
You'll Also Love
