This juicy Peri Peri chicken burger is perfect for Nando lovers. The homemade marinade takes the humble chicken breast and turns it into a juicy and delicious dinner. Plus the fennel slaw!!! Oh so refreshing and perfect against the slight spicy of the burger. Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.
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4.84 from 6 votes

Peri Peri Chicken Burger with Fennel Slaw

This juicy Peri Peri chicken burger is perfect for Nando lovers. The homemade marinade takes the humble chicken breast and turns it into a juicy and delicious dinner. Plus the fennel slaw!!! Oh so refreshing and perfect against the slight spicy of the burger.
Prep Time15 mins
Cook Time10 mins
Marinating time30 mins
Total Time25 mins
Course: Lunch, Main
Cuisine: Portuguese
Servings: 4
Calories: 431
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 4 chicken breasts

For the marinade

  • 3 cloves of garlic
  • Juice and zest of a lemon
  • Juice of an orange.
  • 1/4 cup olive oil
  • 3 tsp sweet paprika
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes more if you like it spicy
  • 1 tsp dried oregano
  • 1 tsp salt

For the slaw

  • 1 fennel bulb
  • 1/4 red cabbage
  • 2 tsp extra virgin olive oil
  • 1 tsp lemon juice
  • salt and pepper to taste

To serve

  • 4 burger buns
  • Lettuce to serve

Instructions

Start by flattening the chicken breasts.

  • Place one chicken breast between two sheets of baking parchment and use a flat meat mallet, or a heavy wooden spoon to lightly whack the chicken. Start at the fattest end, work your way over the chicken until the whole breast is 1/2" thick. Don't hit too hard or the chicken will break.
  • Repeat with all the chicken breasts

To make the marinade.

  • Place the peeled garlic cloves, lemon juice, orange juice and olive oil into a food processor and give the mixture a whizz until you have a rough paste.
  • Add the lemon zest, sweet paprika, black pepper, chilli flakes and oregano.
  • Whizz again on a low setting until well combined.
  • Pour the marinate into a plastic bowl or large ziplock bag.
  • Add the flattened chicken breast and leave to marinate 30 minutes (or up to 3 hours).

Whilst the chicken is marinating make the slaw.

  • Remove the outer layer of the fennel and then using a potato peeler, peel thin strips off the fennel until it become too small to handle.
  • Finely shred the red cabbage.
  • Mix the fennel and red cabbage together in a bowl, with the olive oil and lemon juice, season lightly and set aside.

To cook

  • Place a heavy bottomed skillet over a high heat and once it is smoking hot add the chicken breasts.
  • Sear the chicken for a minute on the top and then turn and sear for a minute on the other side.
  • Reduce the heat to medium and cook for a further 6-8 minutes until the chicken is cooked through.
  • Serve in buns with some lettuce and plenty of the slaw.

Nutrition

Calories: 431kcal | Carbohydrates: 31g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 977mg | Potassium: 885mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1510IU | Vitamin C: 40mg | Calcium: 144mg | Iron: 3.2mg
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