Lemon & Thyme Chicken Ciabatta Sandwich

Lemon & Thyme Chicken Ciabatta Sandwich

Lemon & Thyme Chicken Ciabatta Sandwich

Prep Time
15 Minutes
Cook Time
15 Minutes
Ingredients
11
Servings
4
Pan-fried chicken mini fillets marinaded with lemon juice, Thyme, Paprika and Chilli, served on toasted ciabatta with tomatoes and avocado.
Ingredients
  • Juice of 2 lemons

  • Rocket leaves to serve

  • 1 teaspoon Dried Thyme

  • 1 teaspoon Paprika

  • ¼ teaspoon Mild Chilli Powder

  • 450 gram (1 pound) chicken mini fillets

  • 4 ciabatta rolls, sliced lengthways

  • 4 tomatoes, diced

  • 1 avocado, peeled and diced

  • ½ tablespoons olive oil

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Dried Thyme

Product Information

£ 1.70/unit,11g
Paprika

Product Information

£ 1.70/unit,34g
Schwartz product packaging

Product Information

£ 2.00/unit,38g

Instructions

  • 1 Mix together the olive oil, the juice of 1 lemon, Thyme, Paprika and Crushed Chillies. Season with a pinch of Salt and add the chicken fillets. Toss to coat evenly, cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.
  • 2 Fry the chicken for 10-12 minutes, turning occasionally, or until cooked through.
  • 3 Meanwhile, grill the ciabatta on both sides for 3-4 minutes, until lightly toasted.
  • 4 Mix the tomato and avocado together, squeeze over the juice of the other lemon and season with Black Pepper.
  • 5 Top the ciabatta with a few rocket leaves, the avocado and tomato salsa and the cooked chicken. Top with the other half of the ciabatta and serve.

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