Dinner
Paprika Chicken Burger with Salt & Pepper Wedges
Burgers don’t have to loaded with unnecessary fats!
This simple gluten free chicken version using the Ninja Foodi Multi-Cooker air-crisper option is so easy to create yet so tasty! Especially served with crispy salt and pepper wedges.
Compatible with
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy
Cooking mode
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For the chicken
- 1 chicken breast fillet
- 1 tsp garlic infused olive oil
- 1 tsp tamari
- 1 tsp hot smoked paprika
- 1 tsp dried chives
For the wedges
- 1 large baking potato
- 1 tsp garlic infused olive oil
- To taste salt and pepper
Optional - for the burger
- 1 gluten free burger bun
- Handful fresh rocket
- Your preference tomato sauce
- Your preference cheese
- Your preference grated carrot
Utensils
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Step 1
Set the Ninja Foodi Multi-Cooker to 190oc on the air crisp setting
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Step 2
Combine the garlic oil, tamari, paprika and chives then use it to coat the chicken breast
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Step 3
Peel and wash the potato then cut it into wedges
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Step 4
Coat the wedges in the garlic oil and a pinch of salt and pepper (adjust to your taste)
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Step 5
Wrap the chicken breast in foil and place it in the crisper basket alongside the wedges
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Step 6
Place the crisper basket in the and reset the Ninja Foodi Multi-Cooker to 190oc on the air crisp setting for 30 minutes (pause it to turn over the wedges after 15 minutes)
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Step 7
When the timer has sounded, carefully remove the crisper basket from the Ninja Foodi Multi-Cooker
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Step 8
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Step 9
gluten free burger bun|1|1; fresh rocket|Handful|Handful; Tomato sauce|Your preference |Your preference ; Cheese|Your preference |Your preference ; Grated carrot|Your preference |Your preference