New Recipe: Pesto Chicken Burger on Sweet Potato

Just because the standard burger involves a bun full of gluten doesn’t mean you need to give up on burgers altogether. We promise that you will love our Chicken Pesto Burger and that it will soon become a household favourite, just like it has here for team TNN.

Ingredients (Serves 2)

  • 300g free range chicken breast, cut lengthways
  • 4 teaspoons extra virgin olive oil
  • 100g sweet potato
  • 1 red capsicum, quartered
  • 1 bunch asparagus, cut in half and sliced
  • 40g rocket
  • 1 avocado
  • 20g goat’s cheese
  • 1 tablespoon fresh dill, roughly chopped
  • Sea salt & pepper, to taste

Kale & Basil Pesto:

  • 1 cup kale, leaves removed from the stem
  • 1 cup fresh basil
  • 2 tablespoons nutritional yeast
  • 2/3 cup pinenuts
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon garlic infused extra virgin olive oil
  • 2 teaspoons lemon juice
  • Sea salt & pepper, to taste


  1. Preheat the oven to 180°C and line a baking tray with paper.
  2. To make the pesto, add all ingredients to a food processor or blender and blitz until desired consistency. Add additional lemon juice if required.
  3. In a shallow bowl, combine 2 tablespoons of pesto with 1 teaspoon of olive oil and add chicken. Toss to combine and set aside for 30 minutes to marinate. Store leftover pesto in an airtight glass container in the fridge for 5-7 days.
  4. Slice sweet potato into 3cm thick slices and place on the baking tray. Drizzle with 1 teaspoon of oil and season well. Bake in the oven for 10 minutes, or until golden.
  5. In another bowl, combine remaining oil with capsicum and asparagus.
  6. Heat a BBQ grill or frypan on a medium high heat and add capsicum and asparagus. Cook for 5-8 minutes or until tender and golden. Remove from the grill.
  7. Add marinated chicken and grill for 3 minutes each side, depending on the thickness of your chicken. Allow to rest.
  8. Place avocado and goat’s cheese in a small bowl and roughly mash together. Season well.
  9. To serve, lay sweet potato on the bottom of each plate. Top with rocket, char-grilled capsicum and asparagus. Add chicken and top with mashed avocado, dill and season further if necessary.

Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker. Learn more in Meet Min here.

Image by Sarah Craven Photography.


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