Bank Holiday is here, check out this amazing new recipe from our Blogosphere ……

Each portion is packing in  509 Calories/Protein 43/Carbs 46/Fat 17. Recipe serves 4.


For the Peri Peri Mix

  • 1&1/2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ginger powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp oregano (dry)
  • 1/2 tsp salt

For the rest….

  • 4 Chicken breasts
  • 1 ripe avocado – into 1/4 and then sliced evenly
  • 4 wholemeal buns
  • 4 slices of beef tomato
  • 1/2 iceberg lettuce
  • Some of our cajun wedges – find the recipe HERE
  • 4 tbsp low fat mayo
  • Juice of 1 lime
  • 2 tbsp of sun flower oil


  • Grab the breasts, place on a board and cover in cling and baton out slightly. (Not to much!)
  • Dust in the peri peri mix and drizzle with the oil.
  • Heat a griddle pan to a medium heat and begin to cook the chicken 5 minutes on each side
  • Mix the mayo and the lime juice in a bowl, set aside.
  • Slice and toast the buns
  • When the chicken is cooked carve it into 1cm thick pieces at a diagonal angle.
  • Spread the mayo on both buns, top the bottom part with a piece of lettuce and slice of tomato.
  • Serve slices of chicken then avocado, chicken then avocado until your bun is full!
  • Add some Cajun Wedges and you’re good to go……

Check out the ALL of our recipes by heading over to our BLOG

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