Ingredients

• 2 boneless skinless chicken breasts
• 1 tablespoon oil
• 4 tablespoons hot sauce
• 1/2 lemon, juiced
• 2 burger buns
• 9 ounces halloumi cheese, sliced
• 1/4 head cabbage, thinly shredded
• 2 tablespoons mayonnaise
• 4 tablespoons sour cream
• 4 lettuce leaves
• 2 red bell peppers, sliced

Equipment

• Rolling pin
• Parchment paper
• Two skillets
• Tongs
• Cutting board and knife

Instructions

1. Lay each chicken breast between two sheets of parchment paper and pound with a rolling pin until about 1/2 inch thick, so they cook fast and evenly. Cut each breast into two even pieces.
2. Heat the oil in a skillet over medium-high heat. Add the chicken and cook 3 to 4 minutes per side until golden and cooked through with no pink in the center.
3. Season the chicken with salt, lower the heat, then drizzle in the hot sauce and half the lemon juice. Cook 1 to 2 minutes, turning to coat, until the sauce thickens and clings to the chicken. Remove from the heat.
4. In a second dry skillet over medium-high heat, cook the halloumi slices 2 to 3 minutes per side until deeply golden and crisp at the edges, which keeps them firm instead of squeaky.
5. Toast the buns cut side down in a dry pan for about 30 seconds until warm and lightly crisp, so they hold up to the fillings.
6. Toss the shredded cabbage with the mayonnaise, sour cream, and remaining lemon juice until lightly coated for a tangy, creamy slaw.
7. Layer the bottom buns with lettuce, the hot sauce chicken, halloumi, and sliced peppers. Add a little more hot sauce, pile on the slaw, and crack over black pepper. Top with the bun lids and serve with extra slaw or a green salad.