Warm Mediterranean Chicken and Veggie Subs

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs tomato
• 2g dried oregano
• 2pcs sandwich rolls
• 300g chicken breast fillet
• 50g mixed salad leaves
• 100g feta
• 50g red pesto
• 38ml olive oil
• 5ml honey

Method

1. Step 1 — Bake veggies
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Thinly slice the zucchini lengthwise (see Kitchen hack). Cut the tomato into 1cm-thick wedges. Put the zucchini, tomato, ½ tsp dried oregano and 2 tsp olive oil in a bowl, season with salt and pepper and toss to combine. Put on one side of the lined tray and bake for 12 mins.
2. Step 2 — Warm rolls
   Cut a slit lengthwise down the middle of the rolls. Add to the other side of the tray with the veggies and bake for a further 8-10 mins until warmed through and crusty.
3. Step 3 — Pan-fry chicken
   While the rolls are baking, put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
4. Step 4 — Dress feta and leaves
   Put ½ tsp oregano*, 1 tbs olive oil and 1 tsp honey in a large bowl. Season with salt and pepper and whisk to combine. Add the salad leaves, crumble over the feta and toss to combine.
5. Step 5 — Serve up
   Slice the chicken. Spread the rolls with the red pesto, then fill with the chicken, baked veggies and salad. Toss any remaining veggies and remaining salad together and serve with the subs. Enjoy!
6. Step 6 — Kitchen hack
   Use a mandoline or vegetable peeler for super-thin zucchini slices.

Allergens

Gluten, Sojabohnen, Wheat, Milch, Almond