Loading...
Ingredients
-
2 teaspoons sweet paprika
-
60ml (1/4 cup) fresh lemon juice
-
2 (about 200g each) single chicken breast fillets, halved lengthways
-
1 x 250g punnet cherry tomatoes, quartered
-
4 shallots, pale section only, ends trimmed, thinly sliced
-
2 tablespoons chopped fresh coriander
-
1 long fresh red chilli, deseeded, thinly sliced
-
Olive oil spray
-
4 wholemeal buns, split
-
Lettuce leaves, to serve
-
90g (1/3 cup) low-fat natural yoghurt, to serve
Method
-
1Place paprika and 2 tablespoons of lemon juice in a dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
-
2Place the tomato, shallot, coriander and chilli in a bowl. Stir in remaining lemon juice. Season with pepper.
-
3Preheat a chargrill or non-stick frying pan over high heat. Spray with olive oil spray. Cook the chicken for 2 minutes each side or until cooked.
-
4Divide bun bases among serving plates. Top with lettuce, chicken and tomato mixture. Top with remaining bun halves and serve with yoghurt.
Source: taste.com.au
