Crispy *chicken tenders & mozzarella burger with basil pesto mayo
Appliance/Function:
Equipment
- 1 Oven tray
- Baking paper
- 2 Medium bowls
- 1 Large frypan
- 1 Small bowl
Ingredients
*Chicken
- 600 g plant-based *chicken tenders
- 1 cup mozzarella grated
Buns
- 4 burger buns or gluten-free buns
To finish
- ¼ cup basil pesto
- 2 tbsp mayonnaise
- 1 tomato
- 1 cucumber
- 2 cups mixed green salad
- 1 tbsp balsamic vinegar
To serve
- ¼ cup tomato sauce
Instructions
Before you start
- Preheat oven to 220℃ or 200℃ fan bake. Line an oven tray with baking paper.
Cook *chicken
- Cook 600 g plant-based *chicken tenders according to the packet directions. Then place on the prepared oven tray, grate over 1 cup mozzarella and season with salt. Cook *chicken in the oven on the upper oven rack for 2-3 minutes until the cheese is just melted.
Prep buns
- Cut 4 burger bunsin half, and place on an oven tray. When the *chicken has 5 minutes of cooking time left, cook the buns on the lower oven rack for about 5 minutes, until heated through.
To finish
- Meanwhile, in a small bowl combine ¼ cup basil pesto and 2 tbsp mayonnaise. Thinly slice 1 tomato. Peel 1 cucumber into ribbons and place it in a large bowl with 2 cups mixed green salad. Add 1 tbsp balsamic vinegar and toss to combine and season with salt and pepper to taste.
To serve
- Spread the buns with the basil pesto mayo and tomato sauce. Fill with the salad, *chicken tenders and tomato slices. Serve any leftover salad on the side.
Nutrition
Calories: 474kcal | Carbohydrates: 31g | Protein: 34g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 961mg | Potassium: 340mg | Fiber: 14g | Sugar: 7g | Calcium: 279mg | Iron: 2mg