Chicken Caesar Burger & Kumara Fries for Dinner
with a Creamy Chicken Caesar Salad for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! We've got chicken Caesar doing double duty tonight, as a tasty burger for dinner and then a hearty salad for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2850kJ Energy, 40.0g Fat, 11.4g Saturated Fat, 22.7g Carbohydrate, 5.3g Sugars, 53.6g Protein, 1330mg Sodium.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 unit
Kumara
2 unit
tomato
1 unit
cucumber
½ unit
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
1 packet
garlic aioli
(Contains Egg, Soy; )
2 packet
Dijon mustard
2 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
chicken breast
1 packet
diced bacon
1 sachet
lemon pepper spice blend
2 punnet
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
1 bunch
basil
1 bag
Cos Lettuce Mix
1 bag
salad leaves
Not included in your delivery
olive oil
2 tbs
water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper, drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the kumara to size so it cooks in time.
While the fries are baking, thinly slice 1/2 the tomato. Thinly slice 1/2 the cucumber on an angle. Tear 1/2 the ciabatta into 1cm chunks. In a medium bowl, combine the garlic aioli, Dijon mustard, grated Parmesan cheese and the water. Season with salt and pepper and mix well. Set aside. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook, stirring occasionally, until slightly golden, 2-3 minutes. Add the torn ciabatta and cook, stirring occasionally, until golden and crisp, 5-6 minutes. Season to taste and transfer to a bowl.
In a second medium bowl, combine the lemon pepper spice blend and the salt. Add the chicken and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until browned and just cooked through, 2-4 minutes each side. Transfer to a plate. Place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. TIP: The chicken is cooked through when it's no longer pink inside.
Reserve 2 portions of chicken for lunch. Pick the basil leaves. Slice the burger buns in half and spread the bases with some Caesar dressing (reserve the remaining dressing for lunch). Top with the remaining lemon pepper chicken, some cos lettuce mix, basil, tomato slices and cucumber slices. Serve with the kumara fries.
When you're ready to pack lunch, roughly chop the remaining tomato and cucumber. Thinly slice the reserved lemon pepper chicken. Divide the reserved Caesar dressing between two reusable containers, then top with the mixed salad leaves, chicken, tomato and cucumber. Divide the bacon croutons between two resealable plastic bags or airtight containers. At lunchtime, add the bacon croutons to the salad and toss to coat in the dressing.