Cajun chicken burger recipe

Ingredients

• 200 g chicken breast fillet, cut into 4 even pieces
• Oil spray
• 100 g low-fat plain yoghurt
• Lime juice, to taste
• 2 wholemeal bread rolls
• 1 large handful lettuce leaves
• 1 small handful baby spinach leaves
• 1 medium tomato, sliced
• 1 medium cucumber, sliced
• ½ small red onion, thinly sliced
• 20 g reduced-fat cheddar cheese, sliced

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• 1 teaspoon cayenne pepper

1. Place the chicken pieces on a clean chopping board between two pieces of cling film and lightly pound with a rolling pin to flatten slightly. Try to keep the pieces of an even thickness.
2. To make the Cajun spice mix, place the cumin, coriander, paprika and cayenne pepper in a small bowl and stir to combine.
3. Place the chicken pieces in the bowl and rub with the Cajun spice mix. Ensure that all the chicken is coated. Cover with cling film and refrigerate for 30 minutes.
4. Heat a large non-stick frying pan over medium-high heat and spray lightly with oil spray. Add the chicken and cook for 2–3 minutes each side or until cooked through. Transfer to a plate and set aside to rest.
5. Meanwhile, whisk the yoghurt and lime juice together in a small bowl.
6. To serve, cut the bread rolls in half and toast lightly in a toaster or under a hot oven grill. On one half of each roll, layer half of the yoghurt dressing, lettuce, spinach, chicken, tomato, cucumber, onion and cheese. Top with the other half of the roll.