- 4 chicken fillets
- 1 teasp. sumac
- Pinch cayenne pepper
- 1 teasp. paprika
- 1 tablesp. rapeseed or olive oil
- Salt and freshly ground black pepper
- 2 ripe avocados, halved, stoned, peeled and chopped
- Juice ½ lime
- 1 red chilli, diced – keep half the chilli for the yogurt dressing
Chicken Fillet Sandwich with Avocado, Mint and Garlic Yogurt Dressing
4 people
25 min
Nutrition per serving
-
kcal527kcal
-
protein45g
-
iron1.9mg
-
carbs29g
Ingredients
Yogurt Dressing
- 220g natural or Greek style yogurt
- 1 garlic clove, peeled and crushed
- Handful mint leaves, chopped
To assemble:
- 4 brioche-style burger buns
- Rocket leaves
- 2 ripe beef tomatoes, sliced
Main
- 4 chicken fillets
- 1 teasp. sumac
- Pinch cayenne pepper
- 1 teasp. paprika
- 1 tablesp. rapeseed or olive oil
- Salt and freshly ground black pepper
- 2 ripe avocados, halved, stoned, peeled and chopped
- Juice ½ lime
- 1 red chilli, diced – keep half the chilli for the yogurt dressing
Dressing & Assembly
Yogurt Dressing
- 220g natural or Greek style yogurt
- 1 garlic clove, peeled and crushed
- Handful mint leaves, chopped
To assemble:
- 4 brioche-style burger buns
- Rocket leaves
- 2 ripe beef tomatoes, sliced
Method
Copy TextPlace the chicken fillets on a board and slice each one in half horizontally to give you 8 thin slices.
Put the sumac, cayenne pepper, paprika, oil and seasoning in a medium sized bowl and mix well.
Add the chicken and stir to coat with the spice mixture. Set aside for a couple of minutes while you prepare the avocados and dressing.
Place the chopped avocados in a bowl and mash with a fork to a chunky paste. Stir through the lime juice, half the chilli, a little salt and pepper and set aside.
Mix the yogurt, garlic, mint and remaining chilli in a small bowl. Season with a little salt and black pepper.
Place the chicken under a hot grill or grill pan and cook for 2-3 minutes on each side or until cooked through. Slice and toast the burger buns.
To assemble: Place rocket leaves on the bun bases. Lay 2 pieces of chicken on each bun, then two slices of tomato. Spoon on some avocado then some of the yoghurt dressing.
The Quality Mark & You
Learn moreMethod
Copy TextPlace the chicken fillets on a board and slice each one in half horizontally to give you 8 thin slices.
Put the sumac, cayenne pepper, paprika, oil and seasoning in a medium sized bowl and mix well.
Add the chicken and stir to coat with the spice mixture. Set aside for a couple of minutes while you prepare the avocados and dressing.
Place the chopped avocados in a bowl and mash with a fork to a chunky paste. Stir through the lime juice, half the chilli, a little salt and pepper and set aside.
Mix the yogurt, garlic, mint and remaining chilli in a small bowl. Season with a little salt and black pepper.
Place the chicken under a hot grill or grill pan and cook for 2-3 minutes on each side or until cooked through. Slice and toast the burger buns.
To assemble: Place rocket leaves on the bun bases. Lay 2 pieces of chicken on each bun, then two slices of tomato. Spoon on some avocado then some of the yoghurt dressing.
Chicken Fillet Sandwich with Avocado, Mint and Garlic Yogurt Dressing
