Informations supplémentaires
25 min.
|
641 kcal
|
easy
|
|
Printable version
1. Marinate the chicken
In a bowl, add the spice mix, 1 tbsp. of vinegar and 2 2P | 3 3P tbsp. of olive oil. Mix well, season with salt, pepper and add the chicken. Coat well and leave to marinate until ready to cook.
2. Setup
Attention hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds from the jalapeño and cut it into pieces. Zest the lime and cut it in half. Cut a few lettuce leaves to put in the sandwich and cut the rest into thin strips for the salad. Thinly slice the radishes and the cucumber.
3. Make the sauce
In a blender or using an immersion blender, make a sauce with the cilantro leaves and stems, the lime zest, the lime juice, the jalapeños, to taste (caution! spicy) and the mayonnaise. Season with salt and pepper.
4. Cook the chicken
In a pan over medium-high heat, add a drizzle of olive oil. Add the chicken pieces cook for 4-5 minutes on each side.
5. Make the salad
In a bowl, combine the chopped lettuce, the cucumbers, the radishes and 2 tbsp of the sauce.
6. Plate your dish
Toast the buns, if desired, garnish the buns with the lettuce leaves, the chicken and the sauce. Serve with the salad. Bon appétit!
2unitCiabatta Bread
4unitChicken Thighs
1unitRomaine Lettuce Heart(s)
1unitCilantro
1unitLebanese Cucumber(s)
1unitLime
1unitJalapeño(s)
60mlMayonnaise
8gSpice Mix (cumin powder,smoked paprika,dried oregano)
2unitRadishes
What you need
Bowls, Pan, Immersion blender.
641 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
58g
19%
fat
29g
45%
cholesterol
123mg
41%
fiber
4g
16%
protein
36g
saturated
5g
25%
sodium
820mg
34%
sugar
11g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg