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Honey chilli chicken burger with coriander sauce

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 4 x (150g) small chicken breast fillets
  • 2 tablespoons Jalna Low Fat Greek yoghourt
  • 2 tablespoons Sriracha hot chilli sauce
  • 1 tablespoon honey
  • 1 clove garlic, crushed
  • 1 lime, rind finely grated & juiced
  • Olive oil spray
  • 4 wholegrain rolls, halved and toasted
  • 1 baby butter lettuce, leaves separated and rinsed
  • 2 tomatoes, thinly sliced

Coriander sauce

  • 1/3 cup Jalna Low Fat Greek yoghourt
  • 2 tablespoons chopped coriander
  • 1 spring onion, finely chopped


  • 1
    Place the chicken fillets between two sheets of freezer wrap and pound with a rolling pin to flatten slightly.
  • 2
    Combine the Jalna, chilli sauce, honey, garlic and lime rind in a bowl. Add the chicken and coat well. (You can cover and refrigerate at this stage for a couple of hours or overnight if you like).
  • 3
    To make the sauce, combine the Jalna, coriander and spring onion in a bowl. Add 1-2 teaspoons lime juice and season with salt and pepper.
  • 4
    Preheat the barbecue grill or char-grill pan. Spray with oil spray. Cook the chicken for 2-3 minutes each side or until cooked through. Remove from heat.
  • 5
    Place the base of each roll on a serving plate. Top with lettuce, tomato and a piece of chicken. Spoon over the sauce and top with the remaining roll half. Serve.

Source: taste.com.au


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