Low-carb chicken burgers with fresh slaw and tahini sauce in a crunchy lettuce bun.
Prep Time | 15 mins |
Cook Time | 15 mins |
Meal Type | Dinner, Lunch |
Servings | 2 |
Carbs | 7.2 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Chicken breasts:
High in lean protein to keep you satisfied.
Cos lettuce:
A low-carb alternative to traditional burger buns, providing crunch.
Greek yoghurt:
Rich in protein and probiotics, perfect for a creamy sauce.
Tahini:
Adds a nutty flavour and a boost of healthy fats.
Red cabbage and zucchini:
Fibre-packed veggies for a vibrant, nutrient-rich slaw.
Low Carb Chicken Slider and Slaw
Feel like you're at a summer BBQ with our Chicken Slider 'N' Slaw, complete with the fresh flavours of lemon, tahini, slaw and juicy chicken wrapped up in a crunchy lettuce “bun”.
Ingredients
Chicken burger
- 1 tbsp extra virgin olive oil
- ½ lemon, juiced
- 1 garlic clove, crushed
- 1 tbsp mixed herbs, dried; oregano, thyme, basil, dill
- 2 chicken breasts, skinless; about 240g
- 2 small head cos lettuce
- ½ avocado, sliced
Sauce
- ¼ cup Greek yoghurt or sour cream
- 1 tbsp tahini
Slaw
- ¼ small red cabbage, finely shredded
- 1 zucchini, grated
- ¼ cup coriander, finely chopped
- ½ lemon, juiced
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
COOK MODE
Instructions
- Preheat the oven to 180℃/356°F.
- To prepare the chicken, place one tablespoon of olive oil, lemon juice, garlic and herbs in a large bowl to combine. Add the chicken breast and toss to coat. Season with salt and pepper. Set aside.
- Prepare the slaw by placing the cabbage, zucchini, coriander, lemon juice and salt and pepper in a bowl. Toss to combine. Using tongs or your hands, roughly toss, pressing the cabbage together to allow it to soften. It will start to decrease in size. Add one tablespoon of olive oil and continue to toss until the slaw looks wet and glossy. Set aside.
- Heat a medium pan over high heat. Add the marinated chicken and cook on each side for 2-3 minutes to brown. Transfer to an oven-safe dish and place in the oven for 10 minutes to continue to cook. Remove from the oven and allow them to rest for ten minutes, or until cooked through. This will depend on the size of your chicken breasts. You can test if they are cooked by slicing open the thickest part of the breast.
- Prepare the tahini yoghurt sauce by mixing the Greek yoghurt and tahini in a small bowl. Season with salt and pepper.
- To assemble the burgers, slice the lettuce in half lengthways, and chop off the woody end. This will act as your bun. Carefully spread on the tahini sauces, followed by the chicken, slaw and avocado. Place the other half of the lettuce on top and enjoy.
Notes
Tip: This recipe works great as a deconstructed burger too.
Nutrition (per serve)
Net Carbs: 7.2gProtein: 42.45gFat: 28.86gFiber: 6.1gCalories: 458kcal