Coriander Cumin Chicken Burger

Ingredients

1. Preheat the grill to high.
2. Roughly chop the lettuce. (Keep 2 leaves, whole).
3. Slice ½ the tomato into slices and the other half dice into cubes.
4. Peel/finely dice half the garlic clove and leave the other half whole.
5. Zest/juice ¼ of a lemon.
6. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side. Open it like a book.

1. Coat both sides of the chicken with 1/4 tbsp of olive oil and a pinch of salt and pepper. Place onto a baking tray and sprinkle over the dice garlic, a pinch of lemon zest and squeeze of lemon juice and sprinkle the coriander and cumin over it. Place under the grill for about 4-5 mins on each side until cooked through.
2. Meanwhile, in a small bowl, mix, ½ a tsp of lemon juice with a tsp of olive oil and a pinch of salt and pepper. Add the chopped lettuce with the diced tomatoes and gently mix to coat.
3. Transfer the chicken to a plate once cooked. Slice the ciabatta in half lengthways and drizzle over a little olive oil. Place under the grill for a few minutes until lightly toasted. Rub the half garlic clove over the ciabatta and grill for a final minute.
4. Place the chicken on top of the ciabatta, then top with the sliced tomatoes and whole lettuce leaves.
5. Place the top half of the ciabatta on top and serve the chicken burger with the salad on the side.