Chicken Burger With Potato Wedges Recipe

Name: Chicken Burger With Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None equal-sized baby potatoes; 2 tsp ground mustard; 2 tsp ground cumin; 2 small boneless skinless chicken breasts; 8 slices Cheddar cheese; 1/3 cup sour cream; 1/2 cup plain yogurt; 1 tbsp chopped chives; 4 None multigrain bread rolls; 4 small lettuce leaves, torn; 2 medium tomatoes, sliced; 1 medium red onion, cut into thin rings; 2 tbsp sweet chili sauce

Servings: persons

8 None equal-sized baby potatoes
2 tsp ground mustard
2 tsp ground cumin
2 small boneless skinless chicken breasts
8 slices Cheddar cheese
1/3 cup sour cream
1/2 cup plain yogurt
1 tbsp chopped chives
4 None multigrain bread rolls
4 small lettuce leaves, torn
2 medium tomatoes, sliced
1 medium red onion, cut into thin rings
2 tbsp sweet chili sauce

1
Preheat the oven to 425u00b0F. Pierce potatoes with a skewer. Place potatoes in a microwave-safe dish. Microwave on high (100%), for 3 mins. Cool slightly.
2
Cut each potato into quarters. Place in a baking pan. Spray with no stick cooking spray. Season with salt, tossing to coat. Bake, turning occasionally, for 25 mins, or until browned and tender.
3
Meanwhile, combine mustard powder and cumin. Cut chicken in half horizontally; sprinkle both sides with spices.
4
Heat a grill pan on medium-high heat or preheat the grill to medium. Spray chicken with cooking spray. Cook chicken for 2 mins each side or until browned and cooked through. Transfer to heatproof plate. Top with half the Cheddar cheese.
5
Whisk sour cream, yogurt and chives in small bowl until smooth.
6
To serve, toast rolls. Place bread bottoms on plates. Top with remaining Cheddar cheese, lettuce, chicken, tomato, onion and sour cream mixture. Drizzle with sweet chili sauce. Top with remaining bread. Serve with potato wedges.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 None equal-sized baby potatoes, 2 tsp ground mustard, 2 tsp ground cumin, 2 small boneless skinless chicken breasts, and more.

Yes, Chicken Burger With Potato Wedges falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Burger With Potato Wedges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions