MAKES: 4 SERVINGS
RECIPE BY: Sarah Bell – Our Nourishing Table
Ingredients
2 large chicken breasts, sliced in half lengthways
2 tablespoons extra virgin olive oil
¼ teaspoon sweet paprika
½ teaspoon dried oregano
¼ teaspoon garlic powder
½ teaspoon sea salt
Cracked black pepper to taste
Herbed Yoghurt Sauce
¼ cup natural yoghurt
2 tablespoons mayonnaise
Handful parsley, finely chopped
1 tablespoon lemon juice
½ teaspoon sea salt
Smashed Avo
1 avocado
1 tablespoon lemon juice
Salt to taste
To Serve
4 burger buns
1 cup baby rocket
2 Lebanese cucumbers, thinly sliced lengthways
1 red onion, cut into thin rings
2 truss tomatoes, thinly sliced into rounds
Directions
1. To a small bowl add the paprika, thyme, garlic powder, sea salt and pepper. Stir to combine.
2. Place the chicken breast slices in a baking dish. Drizzle with olive oil, add spices and use hands to coat evenly. Set aside to marinate.
3. To cook the chicken, turn on the Ninja Foodi Smart XL Grill and select “grill”. Remove the probe from the storage area and plug it into the port on the right side of the unit. Next, select “preset” and then “chicken” and “well” as the desired outcome. Turn the unit on to begin preheating.
4. Once the Ninja Foodi is preheated, insert the probe into one of the pieces of chicken through the centre, lengthways. Add the chicken breast pieces to the Ninja, with the piece of chicken with the probe in it placed in the centre. Close the lid over the cord (make sure the probe grip is fully inside the unit) to begin cooking.
5. Meanwhile, make the herbed yoghurt sauce by adding the yoghurt, mayonnaise, parsley, lemon juice and sea salt to a small bowl. Stir until well combined. Set aside.
6. Add the avocado to a bowl along with the lemon juice and salt. Use a fork to mash together.
7. Keep an eye on the Ninja Foodi and when instructed to “flip” open the lid and flip each piece of chicken.
8. Once chicken is ready, remove from the Ninja Foodi and set aside to rest for 5 minutes.
9. While the chicken is resting, slice the burger buns in half and place directly onto the grill. Select “grill” then “hi” and cook for 1 minute.
10. To assemble the burgers, spread the smashed avocado onto the burger base, top with rocket, chicken breast, tomato slices, red onion, cucumber, and herbed yoghurt. Serve straight away.
