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Mexican chicken burgers

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings


  • 2 teaspoons sweet paprika
  • 60ml (1/4 cup) fresh lemon juice
  • 2 (about 200g each) single chicken breast fillets, halved lengthways
  • 1 x 250g punnet cherry tomatoes, quartered
  • 4 shallots, pale section only, ends trimmed, thinly sliced
  • 2 tablespoons chopped fresh coriander
  • 1 long fresh red chilli, deseeded, thinly sliced
  • Olive oil spray
  • 4 wholemeal buns, split
  • Lettuce leaves, to serve
  • 90g (1/3 cup) low-fat natural yoghurt, to serve


  • 1
    Place paprika and 2 tablespoons of lemon juice in a dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
  • 2
    Place the tomato, shallot, coriander and chilli in a bowl. Stir in remaining lemon juice. Season with pepper.
  • 3
    Preheat a chargrill or non-stick frying pan over high heat. Spray with olive oil spray. Cook the chicken for 2 minutes each side or until cooked.
  • 4
    Divide bun bases among serving plates. Top with lettuce, chicken and tomato mixture. Top with remaining bun halves and serve with yoghurt.

Source: taste.com.au


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