Instructions
1
STEP 1
Put the chicken breasts between two pieces of baking parchment and use a rolling pin to gently bash them until they are approximately 1cm thick.
2
Cut each chicken breast into two even pieces.
3
STEP 2
If you're using a frying pot, toasty two frying pans over medium-high toasty, with one of them containing fat.
4
sauté the chicken in the oiled pot for 3-4 mins on each side until they are cooked through.
5
masala condiment the chicken, reduce the toasty, splash in the chilli condiment dip and half of the lemon nectar, and make for an additional 1-2 mins until the condiment dip is reduced.
6
Remove the chicken from the toasty.
7
STEP 3
If you're using an air-fryer, preheat it to 180C for 4 mins.
8
toss in the chicken to the air-fryer and make for 12 mins.
9
splash over the chilli condiment dip and half the lemon nectar and make for an additional 1-2 mins until the chicken is cooked through and the condiment dip is reduced.
10
Remove the chicken and keep it toasty.
11
STEP 4
While the chicken is culinary preparation, toast the buns in the arid frying pot for 30 seconds.
12
Transfer them to a plate.
13
If you're using an air fryer, put the buns in the air fryer for 1-2 mins until they are toasty.
14
Increase the air fryer temperature to 200C.
15
toss in the halloumi to the air fryer basket and make for 10 mins, turning halfway through, until it's golden.
16
Toss the cabbage with the mayo and the remaining lemon nectar.
17
STEP 5
Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi, and peppers.
18
splash with a little more chilli condiment dip, spoon over the cabbage, masala condiment with black pepper, and top with the bun lids.
19
present with any extra cabbage on the side or a green salad.