Get ready to get your hands dirty with this quick and healthy no-bun burger! Made with thinly sliced chicken breast fillets, cheddar cheese, onion, tomatoes, and jalapeño aioli all wrapped up in crispy salad leaves. Cook the chicken on the stovetop or even better – on the grill for more flavor.
Servings: 1
Ingredients:
Jalapeño aioli
·
½ cup mayonnaise
or vegan mayonnaise
·
2 tbsp pickled
jalapeños, minced
·
1 garlic clove,
minced
·
salt and ground
black pepper, to taste
Chicken
·
1 lb chicken
breasts
·
2 tbsp butter
·
salt and ground
black pepper
Burger
·
8 butterhead
lettuce leaves
·
4 slices cheddar
cheese
·
½ (2 oz.) yellow
onion, sliced
·
1 (4 oz.) tomato,
sliced
Instructions:
—
Slice the tomato and onion. Trim and wash the
lettuce leaves.
—
Mix together the ingredients for the jalapeño
aioli in a small bowl. Set aside.
—
Cut the chicken breasts in half horizontally. If
the chicken breasts are big you can cut them into three pieces. Season
generously with salt and pepper.
—
Add the butter to a large frying pan on
medium-high heat. When the butter has stopped sizzling add the sliced chicken.
Fry them on both sides until cooked through (no longer pink in the middle).
—
Lower the heat and place the cheese on top of
the chicken and continue frying until the cheese starts to melt.
—
Put a salad leaf on each plate, then put the
chicken on top, a dollop of the jalapeño aioli, tomato, and onion. Finish off
with a salad leaf.
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