I have had a bit of a revolutionary week this week – yeast free wise at least.
I discovered that Marks and Spencer’s Wheat Free Chicken Burger is yeast free! Which meant I was able to have my first chicken burger in about 5 years. I was never even a fan of breaded chicken items, but this was DELICIOUS. Thank you Marks and Sparks!
I coupled this with sweet chilli and sweet potato hash.
1 medium sized sweet potato
2 handfuls of spinach
Sweet Chilli Sauce
You of course could make your own fancy chicken burger – I’ve done it once and it wasn’t worth the effort. The M&S chicken burger takes about 20 minutes in the oven at 200′ and you get 4 in a packet – it’s also nutritionally better for you than most other processed chicken burgers.
To make the Sweet Potato Hash
Remove the skin of the sweet potato and cut up into chunks. Place in a microwavable dish and put in the oven for about 4 minutes.
Once done, spray some Fry Light in a pan and add the potato, spinach and sweetcorn. Add the chilli flakes and cook until spinach has wilted. Then stir in the sweet chilli sauce and cook until the sauce is heated.
And that my friends is it!