Best-ever BLT

This month’s lunch club takes the sand­wich to a higher level

Diabetic Living - - LUNCH CLUB -


COOK TIME: 10 MINS SERVES 2 (AS AN OC­CA­SIONAL LIGHT MEAL) 125g skin­less chicken breast fil­let, trimmed of fat, split in two length­ways

1 piece short cut lean ba­con 4 slices Helga’s Lower Carb 5 Seeds bread

1 cup shred­ded ice­berg let­tuce 1 tomato, sliced

1/2 car­rot, peeled into rib­bons

1/2 Le­banese cu­cum­ber,

peeled into rib­bons

Lemon and basil may­on­naise 2 Tbsp 97% fat-free may­on­naise

1/4 tsp finely grated lemon zest

1 tsp fresh lemon juice Freshly ground black pep­per 2 Tbsp finely shred­ded basil

1 Pre­heat a char­grill pan on medium. Spray chicken and ba­con with cook­ing spray. Add chicken and ba­con to char­grill. Cook for

3-4 min­utes each side, or un­til cooked through. Trans­fer to a plate. 2 For the lemon and basil may­on­naise, whisk may­on­naise, lemon zest, juice and pep­per.

Stir in the basil.

3 Spread 2 slices of bread with the may­on­naise. Top with the let­tuce, tomato, car­rot, cu­cum­ber, chicken and ba­con. Top with the other slices of bread. Cut in half and serve.

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