Peri Peri Chicken Burger with Fennel Slaw
User Reviews
4.9
14 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Marinating time
30 mins
-
Total Time
25 mins
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Servings
4
-
Calories
431 kcal
-
Course
Main Course, Lunch
-
Cuisine
Portuguese
Peri Peri Chicken Burger with Fennel Slaw
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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.
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Ingredients
- 4 chicken breast
For the marinade
- 3 cloves garlic
- lemon juice and zest
- orange juice
- ¼ cup olive oil
- 3 teaspoon paprika sweet
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes more if you like it spicy
- 1 teaspoon oregano dried
- 1 teaspoon salt
For the slaw
- 1 fennel bulb
- ¼ red cabbage
- 2 teaspoon extra virgin olive oil
- 1 teaspoon lemon juice
- salt to taste
- black pepper to taste
To serve
- 4 burger buns
- lettuce to serve
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
(19%)
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
14 reviews
Excellent
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