Ingredients


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








Method


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

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