Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
Comments