Rosemary and maple chicken sandwich with warm roasted veges

Serves: 2

Time to make: 40 mins

Hands-on time: 20 mins

Ingredients

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300g skinless chicken thighs
2 teaspoon olive oil
2 sprigs rosemary, leaves only
1 tablespoon maple syrup
Roasted summer vege salad
8 cherry tomatoes
4 baby beetrootbeetsX
4 radishes
6 spears asparagus
spray oil

Baba ganoush
½ eggplantaubergineX, sliced
1 tablespoon tahini
3 tablespoons low-fat yoghurt
1 clove garlic, crushed
2 slices grainy brown bread
2 cups baby spinach
zest of lemon, to garnish

Instructions

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1 Heat oven to 190°C. Toss chicken in the oil. Add half of the rosemary and the maple syrup. Leave to marinate.

2 Place tomatoes, beetroot, radishes, asparagus and eggplant in an ovenproof dish with the remaining rosemary. Spray with oil.

3 Cook vegetables for 15-20 minutes, tossing once. Remove eggplant and keep remaining vegetables warm.

4 To make the baba ganoush, place cooked eggplant, tahini, yoghurt, garlic and 4 tablespoons water in a blender and process until smooth.

5 Heat a pan over a high heat and add the bread. Cook each side until lightly toasted. Set to one side. Add chicken to the pan and cook until golden brown, turning once.

6 Top bread with baba ganoush, spinach, vegetables and sliced chicken. Serve garnished with lemon zest.

Variations

Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 560 cal

Kilojoules 2340 kJ

Protein 41 g

Total fat 28 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 18 g

Dietary fibre 9 g

Sodium 470 mg

Calcium 250 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.