4 skinless chicken breasts
2 tbsp olive oil
4 rashers smoked bacon
4 ciabatta rolls, split
4 thin slices of your favourite cheese
4 small handfuls baby spinach leaves
mayonnaise, to serve (optional)
For the cajun seasoning
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
Mix the seasoning ingredients together with a grinding of black pepper and a pinch of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken, then drizzle half the oil over and toss in the seasoning until coated. Heat the remaining oil in a frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.
While the chicken is cooking, halve, stone, peel and slice the avocados,
and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.
To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.
721 kcals • fat 36g • saturates 10g • carbs 51g • sugars 2g • fibre 5g • protein 51g • salt 2.8g