(Serves 4)



4 chicken breasts

2 tbs cajun spice mix (to make: 1 tbs paprika, 1 tsp dried onion flakes, 1/4 tsp cayenne pepper, 2 tsp dried thyme)

olive oil

4 canned pineapple rings in sugar free syrup

50g feta, crumbled

2 tbs yoghurt (or trim mayonnaise or buttermilk)

4 wholewheat burger buns, split and toasted

few lettuce leaves

1 red onion, thinly sliced



Heat the oven-grill to medium-high and line a baking tray with foil. Put the chicken breasts between 2 sheets of cling film and mallet to an even thickness. Rub the cajun spice mix, oil and some salt and pepper all over the chicken breasts, then put them on the baking tray. Grill for 10 minutes, turning halfway through, until cooked. Top each chicken breast with a pineapple ring and some cheese, then return to the grill and cook for 2-3 minutes more, until the cheese browns slightly and the chicken is cooked through. Spread a little yoghurt over the base of each bun, then add lettuce, a chicken breast and the sliced red onion. Top with the other half of the bun and serve immediately *BBC Easy Cook Magazine*



This meal will work perfectly on a barbeque grill as well.

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