Garlic Chilli Chicken Rolls ✚
WEEK 3 All recipes in this week’s planner are on the table in 30 minutes or less, feature nutrition counts and cost from just $3.15 a serve
Garlic Chilli Chicken Rolls
SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2214kJ; 28g fat (10g sat); 17g protein; 39g carbohydrate; 7g fibre a serve COST $3.50 a serve
3 cloves garlic, coarsely chopped 2 fresh small red chillies, seeded, coarsely chopped 2 teaspoons smoked paprika ½ teaspoon sea salt 2 tablespoons vegetable or olive oil 4 chicken thigh fillets, halved 400g can corn kernels, rinsed
½ cup chopped coriander 3 green onions, thinly sliced 1 tablespoon lemon juice
⅓ cup reduced-fat mayonnaise 2 teaspoons smoked paprika ½ teaspoon chilli paste
4 bread rolls, split, to serve 10g rocket, to serve
1 Place oregano, garlic, chilli, paprika and salt in a small food processor. Process until finely chopped. Add 1 tablespoon of the oil; process until the mixture forms a paste. Place the chicken in a large bowl; add paste; toss to combine.
2 Meanwhile, combine corn, coriander, green onion, juice and remaining oil in a small bowl. Whisk mayonnaise, paprika and chilli paste in a bowl. Set aside.
3 Heat a large frying pan over moderate heat. Cook and turn chicken for 10 minutes or until cooked.
4 To serve, spread rolls with spicy mayonnaise. Top bases with chicken, corn mixture, rocket and remaining bread.
TOP TIP If you have time, marinate chicken in the fridge a day ahead for a deeper flavour