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

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MON­DAY

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

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