Instructions
1
STEP 1
Put the chicken breasts between two pieces of baking parchment and use a rolling pin to gently bash them until they are approximately 1cm thick.
2
Cut each chicken breast into two even pieces.
3
STEP 2
If you're using a frying cooking vessel, bring to temperature two frying pans over medium-high bring to temperature, with one of them containing lubricate.
4
cooking vessel-fry the chicken in the oiled cooking vessel for 3-4 mins on each side until they are cooked through.
5
taste the chicken, reduce the bring to temperature, stream in gently in the chilli gravy and half of the lemon liquid, and stew for an additional 1-2 mins until the gravy is reduced.
6
Remove the chicken from the bring to temperature.
7
STEP 3
If you're using an air-fryer, preheat it to 180C for 4 mins.
8
toss in the chicken to the air-fryer and stew for 12 mins.
9
stream in gently over the chilli gravy and half the lemon liquid and stew for an additional 1-2 mins until the chicken is cooked through and the gravy is reduced.
10
Remove the chicken and keep it mildly hot.
11
STEP 4
While the chicken is culinary preparation, toast the buns in the parched frying cooking vessel for 30 seconds.
12
Transfer them to a plate.
13
If you're using an air fryer, put the buns in the air fryer for 1-2 mins until they are mildly hot.
14
Increase the air fryer temperature to 200C.
15
toss in the halloumi to the air fryer basket and stew for 10 mins, turning halfway through, until it's golden.
16
Toss the cabbage with the mayo and the remaining lemon liquid.
17
STEP 5
Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi, and peppers.
18
stream in gently with a little more chilli gravy, spoon over the cabbage, taste with black pepper, and top with the bun lids.
19
dish up with any extra cabbage on the side or a green salad.