Ready in under 20 minutes, this burger with spiced chipotle chicken breast, in toasted brioche with guacamole, makes for a satisfying weeknight treat for one
- 1 chicken breast
- 1 tsp chipotle paste
- 1 lime, juiced
- 1-2 slices cheese
- 1 brioche bun, split
- ½ avocado
- 2 cherry tomatoes, chopped
- 3-4 pickled jalapeño slices, chopped
- ½ small garlic clove, finely grated
MethodMix the chipotle paste with half the lime juice and spread over the chicken.
- 2 tbsp olive oil
- 6 soft flour tortillas
- 175g Red Leicester cheese, grated
- 250g cooked chicken, chopped
- 2 medium tomatoes, sliced
- 1 large ripe avocado
- 2 tsp lime or lemon juice
- handful chopped coriander
- 4 tbsp soured cream
- Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
- Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child’s portion.
- For the adults’ version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
- Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.
- 1 tbsp olive oil
- 1 onion, sliced
- 2 red peppers, deseeded and chopped into largish chunks
- 3 tbsp chipotle paste
- 2 x 400g cans chopped tomatoes
- 4 skinless chicken breasts
- 140g quinoa
- 2 chicken stock cubes
- 1 x 400g can pinto beans, drained
- small bunch coriander, most chopped, a few leaves left whole
- juice 1 lime
- 1 tbsp sugar
- natural yogurt, to serve
- Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer. Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.
- Bring a large saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 mins until tender, adding the beans for the final min. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
- Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yogurt on the side.
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- ½ tsp dark brown sugar
- 1 tsp chipotle paste (we used Discovery)
- 400g can chopped tomatoes
- 4 skinless, boneless chicken breasts
- 1 small red onion, sliced into rings
- a few coriander leaves
- corn tortillas, or rice to serve
- Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
- Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.