Rub in the seasoning mixture and then pour over 30g Nando’s sauce. Cover the bowl and refrigerate for at least 30 minutes

Place the chicken thighs in a large frying pan on medium high heat for 6 minutes each side. A few mins before they’re done, pour on 20g Nando’s sauce and then place on a reduced fat cheddar cheese slice. Once cooked, set aside on a plate for later

Toast the buns and slice up the jarred roasted red pepper into small pieces before assembling the burger. Spread mayonnaise on the bottom of the bun, top with baby gem lettuce, the chicken and cheese and finally the chopped peppers. Serve and enjoy!