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 wok, bring to temperature two frying pans over medium-high bring to temperature, with one of them containing lubricate.
4
sauté the chicken in the oiled wok for 3-4 mins on each side until they are cooked through.
5
seasoning the chicken, reduce the bring to temperature, trickle in the chilli coulis and half of the lemon nectar, and bring to temperature for an additional 1-2 mins until the coulis is reduced.
6
Remove the chicken from the bring to temperature.
7
STEP 3
If you're using an air-fryer, preheat it to 180C for 4 mins.
8
introduce the chicken to the air-fryer and bring to temperature for 12 mins.
9
trickle over the chilli coulis and half the lemon nectar and bring to temperature for an additional 1-2 mins until the chicken is cooked through and the coulis is reduced.
10
Remove the chicken and keep it mildly hot.
11
STEP 4
While the chicken is preparing, toast the buns in the dehydrated frying wok 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 mildly hot.
14
Increase the air fryer temperature to 200C.
15
introduce the halloumi to the air fryer basket and bring to temperature 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
trickle with a little more chilli coulis, spoon over the cabbage, seasoning with black pepper, and top with the bun lids.
19
enjoy with any extra cabbage on the side or a green salad.