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Grilled chicken burgers with tzatziki, mango chutney and beetroot

By Abigail Donnelly
4
Easy

Ingredients

  • 400 g skinless, boneless chicken fillets
  • 1 lemon, juiced and zested
  • 2 T olive oil
  • sea salt and freshly ground black pepper
  • For the tzatziki

  • ¼ English cucumber
  • 2 cloves finely chopped garlic
  • 250 ml Greek yoghurt
  • sea salt and freshly ground black pepper
  • 400 g cooked beetroot
  • 4 T mango chutney
  • 4 ciabatta buns, toasted

Method

Heat a griddle pan or braai grid over a high heat.

Marinate the chicken fillets for 5 minutes in the lemon juice and zest, olive oil, sea salt and freshly ground black pepper (to taste).

Cook the chicken for 2 minutes on each side, or until cooked through.

To make the tzatziki, grate the cucumber and place in a mixing bowl with the garlic, yoghurt and sea salt and freshly ground black pepper (again to taste).

To assemble the burger, divide the tzatziki between 4 toasted ciabatta buns, top with Woolworths cooked beetroot, mango chutney and the grilled chicken.