Serves: 2
Prep: 5 minutes Cook: 20 minutesSandwiches have long been an Aussie tradition from school lunch boxes to the humble picnic. Change it up with this simple low FODMAP alternative packed with colour and flavour!!
| ingredients |
|---|
|
1 chicken breast fillet |
|
Olive oil cooking spray |
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4 slices, sourdough spelt bread* |
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Fetta cheese |
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1/4 medium red capsicum, deseeded, cut into strips |
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¼ cup basil leaves |
Cut the chicken breast in half, to form 2 thin fillets. Spray with olive oil. Season with salt and pepper. Heat a frying pan over medium heat. Cook chicken fillets for 3 minutes on each side, or until just cooked through. Remove to a plate. Cover with foil. Stand for 5 minutes. Slice into thin strips.
Preheat a sandwich press. Lightly spray 4 slices of bread with oil.
Place 2 slices of bread on a place, oiled side down. Spread with feta. Season with salt and pepper. Top with chicken, peppers and basil.
Sandwich together with remaining bread slices, oiled side up.
Cook sandwiches for 5 to 6 minutes or until golden. Serve.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2515 Kj / 601 cal |
| Protein | 46.00g |
| Carbohydrates | 40.00g |
| Sugar | 4.00g |
| Total Fat | 27.20g |
| Saturated Fat | 12.50g |
| Fibre | 6.20g |
