• 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.**