Juicy Chicken and Halloumi Burgers in 15 Minutes

• chicken breast fillet↗2
• butter↗1 ст. л. tbsp

  plus extra for frying halloumi, as needed

• peri‑peri sauce↗4 ст. л. tbsp

  or another mild chili sauce, plus extra for drizzling

• lemon↗½

  juiced

• burger buns↗

  split in half

• halloumi↗250 г легкого блоку g

  sliced into 8 pieces

• cabbage↗¼ маленька біла

  thinly sliced

• mayonnaise↗2 ст. л. tbsp
• hummus↗4 ст. л. tbsp

  tzatziki or sour cream sauce with onion and herbs

• arugula↗жменя

  or 4‑8 leaves of soft lettuce

• large roasted red peppers2

  from a jar, drained and sliced

Step-by-step instructions

1. 1

   Place the chicken breast fillets between two sheets of parchment paper and gently pound with a rolling pin to a thickness of about 1 cm. Cut each fillet in half.

2. 2

   Heat two pans over medium‑high heat, one with a small amount of oil. Sauté the chicken in the oiled pan for 3‑4 minutes per side until cooked through. Season to taste, reduce the heat, drizzle with peri‑peri sauce and half the lemon juice, and cook for another 1‑2 minutes until the sauce evaporates. Remove the chicken from the heat.

3. 3

   If using an air fryer, preheat it to 180 °C for 4 minutes. Place the chicken in the basket and cook for 12 minutes. Then drizzle with peri‑peri sauce and the remaining lemon juice, cook for another 1‑2 minutes until the chicken is done and the sauce has evaporated. Remove the chicken and keep it warm.

4. 4

   While the chicken cooks, toast the buns on a dry pan for 30 seconds, then transfer them to a plate. If using an air fryer, heat the buns in it for 1‑2 minutes until warmed. Raise the air fryer temperature to 200 °C, add the halloumi to the basket and cook for 10 minutes, flipping halfway through, until the cheese develops a golden crust. Toss the thinly sliced cabbage with mayonnaise and the remaining lemon juice.

5. 5

   Spread the toasted buns with hummus (or another favorite sauce), then layer arugula, chicken, halloumi and sliced roasted red peppers. Add a little more peri‑peri sauce, distribute the cabbage, season with black pepper and top with the upper bun halves. Serve with any leftover cabbage or a fresh green salad.