1 chicken breast
1 tsp chili paste
1 tsp cumin
1 lime, juiced
1 red chili, chopped
1 tsp garlic infused oil
1-2 slices cheese
1 gluten free bun, split
2 tomatoes, chopped
Serves - 1
Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick.
Mix the chili paste and cumin with half the lime juice and spread over the chicken.
Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking.
Add the gluten free bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
Meanwhile, in a bowl stir in the tomatoes, chili and garlic infused oil, and season with a little salt.
Spread over the base of the bun, then add the chicken followed by the top of the bun.
Recipe adapted from: Good Food