Chicken and avocado mini brioche burgers
½ medium, roughly chopped
Skinless chicken breast
Mini brioche burger rolls (WW recipe)
8 individual, halved
½ cup(s), baby leaves, (15g)
Roasted capsicum, not in oil
80 g, strips
1 x 3 second spray(s)
- Process avocado and onion in a food processor until coarsely combined. Season with salt and pepper.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 5-6 minutes on each side, until cooked through and golden. Slice into strips about 8cm in length.
- Spread avocado mixture over roll bases. Layer with half the rocket, sliced chicken and capsicum, then top with remaining rocket. Top with roll tops and serve.