Solo: Chicken Mustard Burger

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Solo: Chicken Mustard Burger

A chicken burger with a carrot coriander & black sesame slaw. With a side of homemade chips.

Ingredients to serve 1

  • 1 x Ciabatta Roll
  • 1 x Chicken Breast
  • ¼ tbsp x Wholegrain Mustard
  • 1 tbsp x Mayo
  • 1 x Carrot - peeled and grated
  • 5g x Coriander - chop leaves roughly
  • ½ tsp x Black Sesame Seeds
  • ¼ x Lemon - zest and juice
  • 1 x Potato - cut into chips
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Potato chips Cut off the ends, then cut them into 1cm slices lengthways and cut those slices into 1cm chips. Place the chips on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper, mix and then spread in a single layer. Roast for 25 minutes, until golden and cooked.

Step 4

Chicken breasts: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper. Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the chicken and fry for 3-4 minutes a side until golden and cooked through.

Step 5

Par-baked rolls: Place the rolls in the oven and bake for 3-4 minutes until golden and crisp. Remove and set aside to cool down.

Step 6

Slaw: Mix the carrots, coriander and black sesame seeds with mayonnaise. Season with salt and pepper and lemon juice to taste.

Step 7

Serve the warm ciabatta rolls with a little wholegrain mustard, chicken and slaw and the chips on the side.