Southern-style Chicken Burger Bowls
PREP 10 MIN•COOK 20 MIN
DF
EF
GF
NF
Number of servings
2
300g sweet potatoes, orange cut into fries
2 tsp olive oil
salt & pepper, to taste
1 tbs plain flour (or gluten-free if required)
1 tsp Cajun seasoning or to taste
300g chicken tenderloins
2 tsp mayonnaise (regular or egg free)
2 tsp lemon juice
2 cups (200g) red cabbage finely shredded
1 medium tomato sliced
2 dill pickles cut in half lengthways
1⁄2 lemon cut in wedges
Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.
Toss potatoes with half the oil, season with salt and pepper and scatter over tray. Bake for 20 minutes or until golden and tender.
Meanwhile, whisk flour, spice and salt and pepper together in a bowl. Toss with chicken and shake off excess.
Heat remaining oil in a non-stick frypan over medium-high heat. Cook chicken for 2-3 minutes each side or until golden and cooked through.
Whisk together mayonnaise and lemon juice and season with salt and pepper.
Arrange cabbage, tomato and pickles in bowls and top with chicken and lemon wedges. Serve with dressing and fries.
Energy (kJ)
1716 kJ / 410 cals
Protein
40.2 g
Fat
11.6 g
Sat. Fat
1.8 g
Carbs
30.4 g
Sugar
13.9 g
Fiber
9.7 g
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