Chicken burger with sweet potato wedges

This idea came from a lunch I had in London a little while ago and as so often happens, I wanted to put my mark on it. I love all the different flavours, colours and textures. This is a must-have when catching up with friends. Just remember to have your favourite tipple at the ready.

Serves 2

Ingredients

• 2 boneless, skinless chicken breasts
• Himalayan salt and ground black pepper

For the marinade

• ½ tsp sweet smoked paprika
• ½ tsp cayenne pepper
• 1 tbsp sesame seeds
• 1 tbsp Greek yoghurt
• Squeeze of lime juice

For the sweet potato wedges

• 1 tbsp Lucy Bee coconut oil
• 2 large sweet potatoes, cut into chunky wedges
• Chilli flakes, to season (optional)

To serve

• 2 gluten-free burger buns or rolls (optional)
• Avocado and Pea Dip (see book page 180)
• Fennel and Red Cabbage Coleslaw (see book page 182)
• Lettuce

Method

1. Preheat the oven to 180°C/350°F/gas mark 4. Add the coconut oil for the sweet potato wedges to a roasting tray and place in the oven to heat. Once hot, add the sweet potato wedges and some chilli flakes, if using, and stir through to coat. Bake for 45–50 minutes, turning and checking occasionally, until cooked through and beginning to caramelize at the edges.

2. Add all the marinade ingredients to a bowl with salt and pepper to taste, stir, then add the chicken breasts. Use your fingers to massage the marinade into the chicken and leave for a few minutes or up to an hour, to allow the flavours to infuse (you can also do this in a sealed food bag if you like).

3. When ready to cook, place the chicken breasts on a baking tray and cover the tray with foil. Bake in the oven for 20 minutes, then remove the foil and continue to cook for a further 10 minutes or until cooked through.

4. Serve the burgers whole in the buns, if using, with the avocado and pea dip, coleslaw and lettuce, or try them sliced in a cup of lettuce.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.