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Ingredients
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3 small (500g) chicken breast fillets
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3 garlic cloves, crushed
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3 teaspoons dried oregano
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1/4 cup lemon juice
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1 tablespoon Alfa One rice bran oil
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2 large brown onions, halved, thinly sliced
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2 tablespoons sweet chilli sauce
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6 multigrain bread rolls, split, toasted
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Lettuce leaves, to serve
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Sliced tomato, to serve
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Cucumber ribbons (see note), to serve
Method
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1Slice each chicken breast on an angle into 4 pieces. Combine chicken, garlic, oregano, lemon juice and 3 teaspoons oil in a bowl. Season with pepper. Cover. Refrigerate for 20 minutes.
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2Meanwhile, heat remaining oil in a non-stick frying pan over medium-low heat. Cook onion, stirring occasionally, for 10 minutes or until softened. Add sweet chilli sauce. Cook, stirring, for 3 to 5 minutes or until onion is golden and caramelised.
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3Heat a chargrill or barbecue plate on medium-high heat. Cook chicken for 4 to 5 minutes each side or until browned and cooked through.
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4Arrange lettuce, tomato, cucumber, chicken and onion mixture on roll bases. Top with roll tops. Serve.
Source: taste.com.au
