Keen for a relaxed meal that works for lunch and dinner? This rooibos-smoked chicken breast burger is one!
Ingredients
- 4 skinless and boneless chicken breasts
- salt and freshly ground black pepper, to taste
- 5ml (1 tsp) smoked paprika
- 400g rice, uncooked
- Rooibos tea leaves from 4 teabags
- avocado oil, to fry
- 15ml (1 tbsp) wholegrain mustard
- 120g mayonnaise
- fresh lemon, to squeeze
- 4 burger buns, halved
- butter, to fry
- handful rocket
- Cheddar cheese, sliced
- 200g round-cut bacon, crispy grilled
- 1 tomato, sliced
- 1 red onion, thinly sliced
- 2 avocados, sliced
Instructions
1 Place the chicken in a shallow dish and season with salt and pepper to taste. Sprinkle with the smoked paprika. Cover with cling film and place in the fridge until needed.
2 Using a lidded wok/large pan inside which a wire rack will fit, line the base and sides of the wok/large pan with foil. Add the uncooked rice and Rooibos tea leaves and mix until well combined. Place a wire rack above the rice-tea mixture and put the chicken breasts on the rack.
3 Cover with the lid and place over high heat on the stove. Once you see smoke coming out from under the lid, lower the heat to medium. Smoke the chicken for 10 – 15 minutes. Switch off the stove and allow to sit for 3 minutes before removing the lid.
4 Using a different pan, fry the smoked chicken breasts over medium-high heat in a little avocado oil until cooked through, about 3 minutes per side.
5 In a small mixing bowl, combine the wholegrain mustard, mayonnaise and a squeeze of lemon juice. Cover with cling film and place in the fridge until needed.
6 Fry the burger bun halves on the cut side only in a pan with a knob of butter over medium-high heat until golden brown, about 1 minute.
7 To serve, spread each bottom half of the toasted buns with some mayonnaise mixture, top with rocket, a smoked chicken breast, Cheddar cheese, crispy bacon, tomato, red onion and avocado slices. Close with the top half of the bun and enjoy.
Recipe and styling by Nomvuselelo Mncube, shared by Food&Home.
Feature Image:Dylan Swart
