Herby Chicken Burger & Sweet Potato Fries
with Caramelised Onion & Creamy Pesto
Pop some hand cut sweet potato fries in the oven, dress up chicken breast with Italian herbs, caramelise some onions, and consider your burger night sorted! Don't forget to spread some creamy pesto on the buns - it really ties all the lovely flavours together.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1
brown onion
1
tomato
1 bag
baby spinach leaves
1 packet
chicken breast
½ sachet
Italian herbs
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar (for the onions)
1 tsp
brown sugar
drizzle
balsamic vinegar (for the salad)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries 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 the fries between two trays.
• Meanwhile, thinly slice brown onion. • Thinly slice tomato into half-moons. • In a large bowl, combine half the tomato and half the baby spinach leaves. Set aside.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Italian herbs (see ingredients) and a drizzle of olive oil. Season with salt and pepper. • Add chicken, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-5 minutes each side (depending on thickness). • Transfer to a plate. Cover to keep warm.
TIP: Cook the chicken in batches if your pan is getting crowded. The chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes. • Add a drizzle of the balsamic vinegar (for the salad) and olive oil to the salad. Toss to coat, then season to taste.
• Spread buger bun bases with a layer of creamy pesto dressing. • Top with herby chicken, caramelised onion and remaining tomato and baby spinach leaves. • Serve with sweet potato fries and salad. Enjoy!
Little cooks: Take the lead and help build the burgers!