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Lemon & Thyme Chicken Ciabatta Sandwich
Ingredients
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Juice of 2 lemons
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Rocket leaves to serve
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1 teaspoon Dried Thyme
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1 teaspoon Paprika
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¼ teaspoon Mild Chilli Powder
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450 gram (1 pound) chicken mini fillets
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4 ciabatta rolls, sliced lengthways
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4 tomatoes, diced
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1 avocado, peeled and diced
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½ tablespoons olive oil
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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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