Open Faced Crispy Chicken Burger with Mango & Portobello Bun

 

Open faced crispy chicken burger with mango & portobello bun 
Makes 4 burgers

Crispy chicken
4 chicken breast
1/2 cup ground almonds/almond meal
Coconut oil or butter
Salt & Pepper

Guacamole
2 ripe avocados
Juice from 1 lemon
A pinch of chili
Salt & pepper

Add-ins
4 large portobello mushrooms + oil, salt & pepper
1 ripe mango, peeled and slices thinly
1 red onion, thinly sliced
Lettuce leaves, e.g.
Flat leaved parsley
Mayonaise

Directions
Warm a skillet on medium to high heat and add a knob of coconut oil or butter. Place the portobello mushrooms and fry on both sides until they are dark and tender, aprroximately 10-15 min. Sprinkle with salt and pepper.

Slice each chicken breast into two smaller, or keep it as one large. Mix almond flour with salt and pepper, mix, and coat each chicken breast in the mix. Heat coconut oil/butter in a pan and place the chicken. Fry until golden and cooked all the way through.

Make your guacamole by scooping out the avocado flesh with a spoon and use a fork to mash it up with lemon juice and spices.

Make your burger: Place a generous spoon of guacamole on the portobello bun, a lettuce leave, chicken, a spoon of mayo, red onions, mango and finish with more guacamole and some fresh flat leaved parsley.

Enjoy ~

Blessings to : atastylovestory