with Potato Wedges and Garlic Mayo
Ingredients: Yellow potato • Chicken breast • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spinach • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Yellow Potato
350 g
Garlic, cloves
1 unit(s)
Tomato
1 unit(s)
Baby Spinach
56 g
Cajun Spice Blend
5 g
Zesty Garlic Blend
7 g
Mayonnaise
4 tbsp
Artisan Bun
2 unit(s)
Dill Pickle, sliced
90 mL
Pepper
0.063 tsp
Oil
3 tbsp
Sugar
0.125 tsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and Zesty Garlic Blend, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Cut tomato into 1/4-inch slices.
- Drain, then roughly chop pickles.
- To a small bowl, add mayo, 1/4 tsp (1/2 tsp) garlic and 1/8 tsp (1/4 tsp) sugar. Season with pepper, then stir to combine. Set aside.
- In a medium bowl, whisk together Cajun Spice Blend, remaining garlic and 2 tbsp (4 tbsp) oil.
- Add chicken.
- Gently stir to coat completely. Set aside.
- Halve buns, then arrange on an unlined baking sheet, cut-side up.
- Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep your eye on buns so they don't burn.)
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.*
- Thinly slice chicken.
- Spread half the garlic mayo on bottom buns, then stack with chicken, pickles, spinach and tomatoes. Close with top buns.
- Divide chicken burgers and potato wedges between plates.
- Serve remaining garlic mayo on the side for dipping.
If you've opted to get chicken breasts, pat chicken dry with paper towels. Season with salt and pepper.
To the bowl with the marinade, add chicken. Gently stir to coat completely. Set aside.
Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
960
kcal
Calories
51
g
Fat
8
g
Saturated Fat
74
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
51
g
Protein
150
mg
Cholesterol
1310
mg
Sodium
0.1
g
Trans Fat
1700
mg
Potassium
150
mg
Calcium
6.5
mg
Iron
