Rosemary and maple chicken sandwich with warm roasted veges
- 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
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.
Make it gluten free: Use gluten-free bread.
Nutrition Info (per serve)
Total fat 28g
–Saturated fat 6g
Dietary fibre 9g
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