|per 1 serving|
|Fat 16 g||11 %|
|Saturated 3.5 g
+ Trans 0 g
|Cholesterol 70 mg|
|Sodium 630 mg||26 %|
|Carbohydrates 59 g||20 %|
|Fibres 4 g||16 %|
|Sugars 20 g|
|Protein 36 g|
|Vitamin A||15 %|
|Vitamin C||25 %|
|* DV = daily value|
Grilled chicken and fresh herb ciabatta
|Yield : 4 servings||Prep Time: 15 minutes|
|Level : Easy||Cook Time: 15 minutes|
- 2 garlic cloves
- 500 mL (2 cups) fresh basil leaves
- 250 mL (1 cup) fresh coriander leaves
- 250 mL (1 cup) fresh mint leaves
- 45 mL (3 tablespoons) olive oil
- 60 mL (1/4 cup) lemon juice
- 2 mL (1/2 teaspoon) ground black pepper
- salt to taste
- 2 chicken breasts
- 4 herb ciabattas
- 4 tomato slices
- 60 ml (1/4 cup) tzatziki
- salt and pepper to taste
Using a food processor,* chop garlic. Add basil, coriander, mint, olive oil, lemon juice, pepper and salt. Process until smooth.
Reserve 60 mL (1/4 cup) of the herb mixture.
Preheat barbecue at medium-high heat.
Brush chicken breasts generously with herb mixture. Place meat on the barbecue and grill, covered, for about 7 minutes on each side, or until cooked through and no longer pinkish inside. Brush chicken with herb mixture during cooking. Remove cooked chicken from heat and cover with aluminum foil. Allow to sit for 10 minutes. Slice chicken into strips.
Spread remaining herb mixture onto half of each ciabatta. Arrange chicken strips and tomatoes on top. Season with salt and pepper to taste. Spread remaining ciabatta halves with tzatziki and close sandwiches.* If you do not have a food processor, you can use a hand blender or a knife. The mixture will be coarser.