INGREDIENTS:

Marinade: 

• 2 tbs tomato paste

• 1 tsp paprika

• 1/2 tsp chilli

• 1 tsp cumin

• 2 tsp lemon

• 1/4 cup olive oil

• cracked pepper

• oregano

Burgers:

• 4 x 120g chicken breasts

• 4 rye rolls

• vegetables for filling

• Mozzarella (optional)

METHOD:

1. Place the chicken fillets into a large mixing bowl. Add the marinade ingredients and toss, ensuring all the fillets are covered in the marinade.

2. Refrigerate the marinade for 20 - 30 minutes.

3. Fry the chicken fillets in olive oil on a medium heat until they are cooked through and slightly charred on the outside.

4. Cut the rye rolls in halves and grill until crispy. You may wish to grill some mozzarella on the top bun!

5. Fill your burger with all your favourite salads... the more the better! I usually opt for spinach, mushroom, beetroot and capsicum. You also may wish to add a relish or sauce. Try to go for something low calorie and low in salt such as seeded mustard, sweet chilli, peri peri sauce or even a bitor avocado!