Ingredients

Method

• 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

Ingredients

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.