Paprika chicken ciabattas

Turn an open sandwich into a filling and easy meal, with this fast and flavoursome recipe

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 520
  • fat 22g
  • saturates 4g
  • carbs 41g
  • sugars 3g
  • fibre 2g
  • protein 42g
  • salt 1.41g

Ingredients

  • 4 skinless chicken breasts
  • juice 1 lemon
  • 1 tbsp smoked paprika
  • olive oil, for drizzling
  • 1 ciabatta loaf
  • 1 garlic clove, crushed
  • 4 tbsp mayonnaise
  • 8 romaine lettuce leaves, torn

Tip

Make it with pork
Substitute the chicken breast with 500g sliced pork fillet and make the recipe in the same way.
MPU 2

Method

  1. Cut the chicken breasts in half horizontally and lay each between two sheets of cling film. Bash with a rolling pin until about 1cm thick.

  2. Squeeze lemon juice over the chicken and dust with the paprika. Season with salt and pepper, and drizzle with a little olive oil. Lay on a hot griddle pan or barbecue and cook for 3-4 mins on each side until charred and cooked through.

  3. Halve the ciabatta horizontally and lay, cut side down, on the pan for 1 min. Mix the crushed garlic and mayonnaise, then spread over the cut side of each ciabatta half. Top with the lettuce and chicken, then season with a little salt and pepper. Cut in half to serve.

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