- 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
Bookmark Recipe
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.
Recipe Video
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