[vc_row][vc_column][vc_column_text]A delicious and healthier change from your traditional meaty burger.

[vc_empty_space height=”20″][mkdf_accordion style=”boxed_accordion”][mkdf_accordion_tab icon_pack=”” title=”Ingredients”][vc_column_text]200g skinless chicken breast, cut into 4 pieces

100g low fat plain yoghurt

Lime juice, to taste

2 whole wheat brown rolls

1 large handful lettuce leaves

1 small handful baby spinach leaves

1 medium tomato, sliced

1 medium cucumber, sliced

½ small red onion, thinly sliced

1 tsp olive oil, to cook

Spice mix:

2 tsp ground cumin

2 tsp ground coriander

2 tsp sweet paprika

1 tsp cayenne pepper

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Lightly pound chicken to flatten slightly using two pieces of cling film and a rolling pin – aim for even thickness. Place the Cajun spice mix in a bowl and stir to combine. Add chicken pieces to bowl and rub with spice mix, evenly coating the chicken. Cover with cling film and place in the fridge for 30 minutes.

Cook chicken in a heated large non-stick frying pan with olive oil. Allow to rest once cooked.

Combine yoghurt and lime juice in a small bowl.

Lightly toast bread rolls as desired.

On one half of each roll, layer half the yoghurt dressing, lettuce, cucumber, onion, spinach, tomato and chicken. Top with the other half of the roll.

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