Portuguese chicken open sandwich

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(0)
Lunch
1 peopleServes
1
  • Mayonnaise, reduced-fat, 1.5 tablespoon(s) (30g)
  • Portuguese spice mix, 1 teaspoon(s) (2g)
  • Chicken breast, lean, baked, 100 g, shredded (100g)
  • Burgen bread, any type, 2 slice(s) (83g)
  • Rocket, any type, 1 cup(s) (16g)
  • Tomato, 0.5 medium, slice (75g)
  • Beetroot, peeled, boiled, 0.5 beetroot(s), grated or thinly sliced (68g)
  • Lebanese cucumber, unpeeled, 0.5 cucumber(s), sliced (87g)
  • Pepper, any type, ground, 1 teaspoon(s) (2g)
  • Lime, 0.5 lime(s), to serve, optional (25g)

Method

Combine the mayonnaise and spice in a bowl. Add chicken and stir to combine.

Top the two slices of bread evenly with rocket, tomato, beetroot, cucumber, and chicken mixture. Season and serve with a squeeze of fresh lime.

TIP: The Portuguese spice blend is a premixed spice available in the spice section of the supermarket. It's delicious sprinkled over chicken, fish, pork or tofu before cooking or added to your salad dressing.

For cooler days, toast sandwich in a sandwich press for a warm lunch option. If preferred, add salad vegetables after toasting.

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals2
Vegetables1.6
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Kilojoules2189
Protein41.9 g
Total fat15.5 g
- Saturated fat2.8 g
Total carbohydrates47.5 g
- Total sugars20.1 g
Fibre11 g
Sodium788 mg

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