Ciabatta with peanut butter & spicy chicken
765 kcal per person
42g Protein
73g Carbs
34g Fat
11g Fiber
Ingredients
- 1 ciabatta
- ½ cucumber
- ¼ red onion
- 2 tablespoons vinegar (30 ml)
- 2 tablespoons water (30 ml)
- 1 teaspoon honey (7 g)
- 3 ounces chicken breast (84 g)
- 1 bell pepper
- 1 cup bean sprouts (50 g)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon curry powder (1 g)
- 1 teaspoon Sriracha sauce (5 ml)
- 1 ½ tablespoon peanut butter (30 g)
- 1 handful mixed salad (30 g)
Preparing this recipe
- Preheat the oven to 430°F (220°C).
- Bake the roll for 6-8 minutes until golden brown and crispy.
- Slice the cucumber into thin slices and the red onion into thin half rings. Place this in a bowl together with the vinegar, boiled water and the honey. Stir together. Refrigerate for 10 minutes.
- Cut the chicken breast into cubes. Halve the bell pepper lengthwise, remove the seeds and slice the pepper crosswise into thin strips. Rinse the bean sprouts in a colander with boiled water and let drain.
- Heat the oil in a pan. Add the bell pepper and sauté for 4 minutes. Then add the chicken to the pan along with the curry and cook for another 4 minutes. Stir in the Sriracha. Season with salt and pepper.
- Remove the roll from the oven, let it cool slightly and then cut open. Place both halves on a plate and spread with peanut butter. Top with the lettuce, chicken and bean sprouts. Serve with the sweet and sour cucumber salad.
Tip van FitChef
Garnish the ciabatta with fried onions and sprinkle with fresh cilantro.
