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 skillet, mildly hot two frying pans over medium-high mildly hot, with one of them containing fat.
4
skillet-fry the chicken in the oiled skillet for 3-4 mins on each side until they are cooked through.
5
seasoning the chicken, reduce the mildly hot, trickle in the chilli condiment dip and half of the lemon liquid, and low-boil for an additional 1-2 mins until the condiment dip is reduced.
6
Remove the chicken from the mildly hot.
7
STEP 3
If you're using an air-fryer, preheat it to 180C for 4 mins.
8
stream in in the chicken to the air-fryer and low-boil for 12 mins.
9
trickle over the chilli condiment dip and half the lemon liquid and low-boil 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 mildly hot.
11
STEP 4
While the chicken is making, toast the buns in the parched frying skillet 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
stream in in the halloumi to the air fryer basket and low-boil for 10 mins, turning halfway through, until it's golden.
16
Toss the cabbage with the mayo and the remaining lemon liquid.
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 condiment dip, spoon over the cabbage, seasoning with black pepper, and top with the bun lids.
19
present with any extra cabbage on the side or a green salad.