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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
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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