Enjoy a juicy chicken sandwich with this recipe. A delicious summer dish and lots of healthier ingredients. The bread I have used is homemade foccacia with orange paprika powder colouring, but you can just use any bread you have at home. If you follow the weekly menu this dish is part of, you should set aside half of the cottage cheese cream for another dinner during the week.
Ingredients
- ½ x chicken breast
- 1 clove garlic
- 1 x avocado
- ½ x lemon
- 3 dl cottage cheese
- 1 tsp sriracha
- 1 tsp honey
- 1 thumb parmesan
- ½ x tomato
- 1 x nectarines
- 2 x slice of bread
- ⅒ x romaine lettuce
Method
- Heat some oil to a frying pan. Mince the garlic and add half of it to the pan. Season the chicken fillet with pepper and salt, and fry it to the pan on both sides. Add a little butter and pour the melted butter over the chicken until tender. Set aside, while you prepare the rest.
- Use an immersion blender to make the cottage cheese creme.
- To a bowl, add the rest of the garlic, avocado in pieces, the juice of a lemon, cottage cheese, sriracha, honey and grated parmesan. Mix together until you get a creamy consistency. Season with salt and pepper.
- If you follow the weekly menu this dish is part of, you should set aside half of the cottage cheese cream for a new dish later in the week.
- Slice the tomato and nectarine.
- Add a little oil to the frying pan and fry the bread slices so that they become golden to the surface.
- Assemble the sandwich by layering cottage cheese cream, tomato, nectarine, chicken and lettuce between the slices of bread. Enjoy!
