Chicken Burger with Mango and Cucumber Yoghurt

This burger recipe is full of flavour and goodness. The chicken is well seasoned and teamed with the freshness of the mango and cucumber yoghurt, it’s sublime. This pregnancy recipe can also be easily turned into a delicious salad — simply omit the bun and serve atop a selection of leafy greens.

| Serves 4 |

Ingredients

250 g chicken breasts, no skin, butterflied

1 tbsp extra virgin olive oil

1 garlic clove, finely crushed

1 tbsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp salt

Mango and Cucumber Yoghurt

1 mango, peeled and sliced

1/2 cup grated cucumber

1/2 bunch coriander, finely chopped

1/2 bunch mint leaves, finely chopped

200 g full fat natural yoghurt

1 tsp lemon zest

1 punnet cherry tomato, quartered

Burger

4 multigrain or wholemeal buns, cut in half down the middle, drizzled with olive oil and toasted on the BBQ for 20 seconds each side

1 avocado, sliced

1 cup of lettuce of your choice

Method

Preheat the BBQ or griddle pan to medium temperature.

Place all of the chicken ingredients into large bowl and mix thoroughly, leave to marinate. In a small bowl mix all of the yoghurt mayo ingredients. Cook the chicken on the BBQ for 3-4 minutes each side. Assemble the burger on the bun with a spoonful of avocado, lettuce, avocado and chicken. And eat!