Open-style Peri-Peri Chicken Burger
5 Mins Prep + 10 Mins Cooking
200g Skinless Chicken Breast
6 teaspoons Portuguese Style Peri-Peri Sauce
2x50g Slices Wholegrain Sourdough Bread
1 Tomato, sliced
4 Baby Cos Leaves, sliced
1 Small Avocado, chopped
1/4 Red Onion, finely chopped
1 Small Capsicum, thinly sliced
- Combine chicken and 5 tsp peri-peri sauce in shallow dish. Turn chicken to coat. Set aside for 5 mins to marinate.
- Preheat a chargrill plate on medium-high. Spray both sides of bread and chicken with cooking spray. Add bread to chargrill and cook for 1-2 minutes on each side or until slightly charred. Transfer to serving plates.
- Add chicken to chargrill and cook for 2 minutes on each side or until cooked through. Transfer to a plate to rest for 2 mins. Slice diagonally.
- Top bread with tomato, cos lettuce and chicken. Combine yoghurt and remaining peri-peri sauce in a small bowl. Spoon over chicken and then add the avocado salsa. Serve.