At only 500kcal per serving, these tropical burgers served with sweet potato wedges make for a healthier alternative to regular burger and chips.
- 600g sweet potatoes, cut into wedges
- Olive oil spray
- 2 x 225g chicken breast fillets
- ¼ medium pineapple, peeled, cored and sliced into thin rounds
- 1tbsp Cajun seasoning
- 4 small wholegrain rolls, halved
- 80g mixed baby lettuce leaves
- ½ cucumber, sliced lengthways into thin ribbons using a peeler
- 3tbsp fresh mint leaves
- Heat the oven to 220°C/fan 200°C/gas 7. Line a large baking tray with non-stick baking paper. Put the sweet potato wedges in the tray and spray with olive oil. Bake for 30 min or until tender.
- Meanwhile, slice each chicken breast horizontally into 2 thin fillets. Spray both sides of the fillets with olive oil, then sprinkle all over with the Cajun seasoning.
- Spray a non-stick griddle pan with oil and set over a high heat. Cook the pineapple rounds for 2 min on each side or until lightly charred and heated through. Transfer to a plate and set aside.
- Cook the chicken fillets in the hot griddle pan over a high heat for 2–3 min on each side until browned and cooked through.
- Meanwhile, heat the grill and toast the cut sides of the halved rolls until golden. Put the bases on 4 serving plates. Layer up with the lettuce, cucumber ribbons, mint leaves, chicken and pineapple. Add the roll tops and serve with the sweet potato wedges.