Honey chicken burger with sweet potato chips is packed with veg, with an easy cabbage and beetroot slaw and baby kale instead of lettuce. There’s plenty of protein in this recipe and the sweet potatoes are full of vitamins A, C, potassium and plenty more minerals, which help you fit and healthy. Plus, instead of lettuce, we’ve gone for baby kale for an extra health boost. This recipe only takes 25 mins to make, so it’s super speedy supper recipe for when you’re in a hurry! It serves two people, but you can easily double up the quantities if you need to make more chicken burgers. This honey chicken burger is perfect for a BBQ outside when the weather is nice!
Ingredients
- 2 large sweet potatoes
- 2 chicken breasts
- 2tbsp honey
- 3 crushed garlic cloves
- baby kale
- burger bun
- For the slaw:
- 2tbsp low-fat natural yogurt
- 1tbsp light mayo
- ½
- tsp turmeric
- 1tsp tahini
- 1 lemon
- ⅛
- white cabbage
- 1 cooked beetroot
- ¼
- red onion
- 1tbsp white wine vinegar
- large pinch of chopped parsley
Method
To make this chicken breast recipe, heat the oven to 200C, gas 6. Peel and cut 2 large sweet potatoes into fries. Heat 1tbsp oil in an oven tray, then add the fries. Put 2 chicken breasts on another oven tray and cook both for 25 mins. Mix the honey with 3 crushed garlic cloves then, halfway through the cooking time, brush the chicken with the honey and turn the sweet potato chips.
Mix the low-fat natural yogurt with the light mayo, turmeric, tahini and a squeeze of lemon. Shred the white cabbage, cooked beetroot and red onion. Mix with 1tbsp white wine vinegar and a little chopped parsley. Put a few baby kale leaves in a burger bun, top with slaw, chicken and a dollop of yogurt.
Top tip for making Honey chicken burger with sweet potato chips
Next time, swap the sweet potato chips for chunky potato wedges
