This isn’t highly spiced, but the chilli in the kale gives the plate a lift and works well with the cool, yoghurt and herb dressing.  Lovely and low in fat but high in fibre and protein, this is an easy mid-week supper to add to your repertoire without having to book a Corden Bleu cookery course!

Simply Chicken Burger with Chilli Kale

Serves 2
Prep time 10 mins
Cooking time 30 mins


1 pack HECK! Simply Chicken Burgers

2 small sweet potatoes

1 small red onion, thinly sliced

200g curly kale

1 tsp crushed chilli flakes

3 tbsp Greek yoghurt

50g pomegranate seeds

½ bunch flat leaf parsley

½ bunch mint


Wash the sweet potatoes but don’t peel (you’ll get rid of all that lovely high fibre otherwise!), then slice into discs about half a centimetre thick.  Brush with a little olive oil and season.  Spread onto a non stick tray and bake in the oven for approx. 20 minutes at 160°C turning over half way through cooking.

To make the yoghurt dressing, combine the Greek yoghurt, pomegranate seeds and finely chopped fresh herbs in a bowl and set aside until ready to serve.

Cook the Simply Chicken burgers according to the packet instructions.

While the burgers are cooking, sauté the red onions in a large shallow pan with a few spritzes of low cal oil.  Once the onions have softened, add the chopped kale and a glug of water along with the chilli flakes, and continue to cook over a low-medium heat until the kale is wilted.

To plate up, divide the sweet potato slices between 2 plates and top each with a burger.  Finish with a good spoonful or 2 of the chilli curly kale and add a generous spoonful of the yoghurt dressing on the side before serving.  You can scatter some pomegranate seeds on top of the dish for an extra touch of crunch!

Nutritional Info

Serving Size: 448g

Amount Per Serving

Calories: 404kcal

Total Fat: 8.4g

Saturates: 3.3g

Sugars: 29g

Salt: 1.9g

Protein: 23g

Carbs: 55g

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