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Chicken Mexican Burgers
Because in Summer you want a burger AND the guac – why not just shove the two together?!
8 Portobello mushrooms, skin peeled off and stalk removed
4 chicken thighs
1 Tbsp coconut oil
1 red onion cut into thin slices
1 red capsicum cut into strips
2 tsp paprika
2 tsp oregano
2 tsp cumin
1 tsp salt
1/2 red onion, diced
1/4 cup fresh coriander leaves, diced
1/2 lime, juiced
salt and pepper
finely sliced red cabbage
baby spinach leaves
Preheat the oven to 190c and line a baking tray. Place the mushrooms facing downwards on the tray and bake for 30-40 minutes.
Meanwhile, in a medium frying pan, melt the coconut oil and then saute the onion, red capsicum, spices and salt for about 15 minutes on medium-low heat or until soft. If the onion and capsicum start to stick to the pan, add 2 Tbsp of water (at a time) to help soften the onion and capsicum.
Once the onion and capsicum is cooked, push it to the side of the pan and then cook the chicken thighs in the pan for 7-10 minutes each side or until golden on the outside and cooked all the way through
Whilst the chicken is cooking, make the guacamole. Mash the avocado with a fork in a bowl and then add the onion, coriander, lime juice and salt and pepper and cook until well combined.
To assemble the burgers, place one mushroom on the plate (inside facing upwards) and add some baby spinach, cabbage, onion and red capsicum, a chicken thigh and some guacamole and then place another mushroom on the top (inside facing down). Repeat for all four burgers and enjoy.