15-Minute Chicken and Halloumi Burgers

Place the chicken breasts between two sheets of parchment paper and gently pound them with a rolling pin until they're about 1 cm thick. Cut each chicken breast in half to create two even pieces.

If using a stovetop, heat two pans over medium-high heat, with oil in one of them. Pan-fry the chicken on the oiled pan for 3-4 minutes per side until cooked through. Season the chicken, reduce the heat, splash with chili sauce and half the lemon juice, and cook for another 1-2 minutes until the sauce reduces. Remove from heat.

If using an air fryer, preheat to 180°C for 4 minutes. Add the chicken to the basket and cook for 12 minutes. Drizzle with chili sauce and half the lemon juice, then cook for another 1-2 minutes until the chicken is fully cooked and the sauce has reduced. Take out the chicken and keep it warm.

While the chicken cooks, toast the buns on a dry pan for 30 seconds. Transfer to a plate. If using an air fryer, place the buns in the basket for 1-2 minutes until warmed through. Increase the air fryer temperature to 200°C. Add the halloumi to the basket and cook for 10 minutes, flipping halfway through, until golden. Toss the cabbage with mayonnaise and the remaining lemon juice.