Chicken and Roasted Capsicum Open Sandwich
About the recipe
This delicious open sandwich features tender cooked chicken paired with sweet roasted capsicum on your choice of crusty bread.
Finished with crisp salad greens and a light spread or dressing, it’s a quick, protein-rich meal perfect for lunch or a light dinner.
Easy to assemble and full of flavour!
Nutrition Per Serving
Ingredients Serves 4
- Vegetables & Fresh Produce
- 260 grams Roasted capsicum drained, cut into strips
- 1 Clove Garlic, crushed
- 1 tbsp Basil, chopped
- Meat, Poultry & Seafood
- 200 grams Chicken breast fillet – shredded
- Oils, Sauces & Condiments
- 3 cup Vegetable stock, low salt
- 2 tsp Olive oil
- 1 pieces Black pepper, to taste
- Dairy & Alternatives
- 0.33 cup Parmesan cheese, grated
- Grains, Pasta & Legumes
- 4 pieces Sourdough, thick sliced
Method
Step 1
Bring stock to the boil in a medium saucepan. Add chicken breast and cover with lid. Return to the boil and immediately remove from the heat. Leave chicken in stock for 20 minutes. remove, cool and finely shred.
Step 2
Spray sourdough with cooking spray. Cook on a preheated chargrill pan for 2-3 minutes on each side or until crisp and charred. Set aside.
Step 3
Combine roasted capsicum, garlic, basil and olive oil and season with freshly ground black pepper.
Step 4
Arrange chicken onto bread and top with roasted capsicum. Garnish with parmesan.
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Review Chicken and Roasted Capsicum Open Sandwich.