Easy Louisiana Chicken Burger
with Slaw & Fries
Those smokey flavours are magical, they have the unbeatable power to make your mouth water. The chicken is stacked up in a burger and smeared with smokey aioli to cast a spell on your tastebuds. The only way to break the spell is, of course, to dig in and devour this burger!
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
potato
1 packet
chicken breast
1
carrot
2
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
1 bag
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, grate the carrot. Cut chicken breast into thin strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine chicken, Louisiana spice blend, a pinch of salt and a drizzle of olive oil.
• When fries have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken strips until cooked through, 3-4 minutes each side. • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a large bowl, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil. Season. • Top each bun with slaw and Louisiana chicken strips. Spread top halves of burger buns with smokey aioli. • Serve with fries and any remaining smokey aioli and slaw. Enjoy!