A high protein chicken burger with proper flavour, paired with crisp fries.

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WHY THIS RECIPE IS GREAT

This Mexican chicken burger ticks every box. It’s proper filling, tastes like a real burger, and still lands bang on your macros. You get over 80g protein without needing any weird ingredients.

We’ve gone for simple prep here. The chicken gets hit with chipotle, lime and a bit of salt and pepper. The smashed avocado adds creaminess without overloading the fats. And the fries? Just proper seasoned spuds. No gimmicks. It’s the kind of meal that feels like a cheat, but isn’t.

INGREDIENTS IN MEXICAN CHICKEN BURGER & FRIES

CHICKEN BREAST

We’re using 250g chicken breast, seasoned with salt, pepper, half the lime juice and chipotle paste. It gets pan-fried for flavour and crisp edges.

SMASHED AVOCADO MIX

Half a ripe avocado gets smashed and mixed with 50g chopped cherry tomatoes, 1 chopped garlic clove, 10g chopped jalapeños, the other half of the lime juice, and a pinch of salt and pepper. No need for mayo.

CHEDDAR SLICE

A slice of cheddar adds more flavour if you’ve got the calories for it. Totally optional.

JASON'S SOURDOUGH ROLL

One large sourdough roll to hold it all together. Proper chew, good carbs.

HOMEMADE FRIES

300g maris piper potatoes sliced into fries, tossed in olive oil and cooked until golden. They bring the carbs and crunch.

EXTRA VIRGIN OLIVE OIL

Used for cooking. Adds flavour and quality fats.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

This breakdown is for one serving:

• 250g chicken breast
• 1 tsp chipotle paste (5g)
• Lime juice (to taste preference)
• 40g avacado 
• 50g cherry tomatoes
• 1 clove garlic (3g)
• 10g jalapeños
• 1 Jason’s sourdough roll (80g)
• 1 slice cheddar (20g)
• 300g maris piper potatoes
• 10ml extra virgin olive oil 

CALORIES	975kcal
PROTEIN	78g
FAT	30g
CARBS	96g

HOW TO MAKE A MEXICAN CHICKEN BURGER & FRIES

1. Prep the fr preheat your oven to 220°C. Slice the potatoes into thin fries. Toss with 1 tbsp olive oil, salt and pepper. Spread on a tray and bake for 25-30 minutes, flipping halfway.
2. Cook the chicken butterfly the chicken breast to thin it out a bit for even cooking. Season with salt, pepper, chipotle paste, and half the lime juice. Heat a pan on medium, add a little oil, then cook the chicken for 6-8 minutes per side until golden and cooked through.
3. Make the smashed avocado while the chicken cooks, smash the avocado in a bowl. Mix in the chopped cherry tomatoes, garlic, jalapeños, the rest of the lime juice, and a pinch of salt and pepper. Give it a quick mix, taste, and adjust seasoning if needed.
4. Toast the bun and melt the cheese optional, but worth it. Slice the sourdough roll and toast both halves in a dry pan or under the grill. Add a slice of cheddar to the hot chicken at the end so it melts slightly.
5. Assemble the burger layer the bottom bun with some smashed avo, then the chicken (with or without cheese), then more avo if you want. Top with the bun lid. Serve alongside the fries, seasoned to taste.

TIPS AND TRICKS FOR THE BEST RESULTS

Butterfly the chicken so it cooks faster and more evenly.

Smash the avocado just before serving to keep it bright and fresh.

Toast the bun. Don’t skip this, it makes a big difference to the final texture.

Keep the fries spread out on the baking tray. If they’re crowded, they’ll steam, not crisp.

Adjust heat with the jalapeños. Add more or less depending on your spice tolerance.

WHAT TO SERVE WITH MEXICAN CHICKEN BURGER & FRIES

This burger and fries combo works great on its own, but if you want to add a little more:

• A side of grilled corn on the cob
• A few pickles or sliced gherkins
• Light side salad with rocket or lettuce
• A spoonful of Greek yoghurt with lime on the side for dipping
  

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.