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  • Chicken breast fillets 5 pc
  • Lemon juice, fresh 50 ml
  • Olive oil 300 ml
  • Peri peri spice powder 20 g
  • Soft burger buns, split 10 pc
  • Iceberg lettuce, shredded 1 pc
  1. Method:

    • Cut each chicken breast in half along the middle and flatten slightly.
    • Toss with lemon juice, oil and Peri peri spice powder. Cover and refrigerate.
    • Drain chicken from marinade and cook on a hot plate or grill until golden brown and cooked through.
    • Spread both sides of each burger bun with Hellmann's Real Mayonnaise and top with lettuce and chicken.
    • Serve immediately with an extra hit of hot chilli sauce if desired.
  2. Chef’s Tip:

    • Lightly toast the buns if desired.