Grilled Chicken Sandwich

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Grilled Chicken Sandwich
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 36 min.
Ready in
Calories:
445
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie445 kcal(21 %)
Protein24.8 g(25 %)
Fat19.95 g(17 %)
Carbohydrates43 g(29 %)
Sugar added2.23 g(9 %)
Roughage0.89 g(3 %)
Vitamin A11.63 mg(1,454 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.49 mg(4 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.22 mg(20 %)
Niacin12.42 mg(104 %)
Vitamin B₆0.44 mg(31 %)
Folate34.39 μg(11 %)
Pantothenic acid1.02 mg(17 %)
Biotin4.07 μg(9 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C7.81 mg(8 %)
Potassium409.8 mg(10 %)
Calcium123.62 mg(12 %)
Magnesium73.32 mg(24 %)
Iron2.29 mg(15 %)
Zinc1.7 mg(21 %)
Saturated fatty acids6.06 g
Cholesterol49.05 mg

Ingredients

for
4
Ingredients
3 garlic cloves
2 Tbsps Tea leaf (Oolong)
4 Tbsps soy sauce
1 Lime (juice)
2 Tbsps Rice syrup
2 Chicken breasts (à 140 g)
3 Tbsps soybean oil
1 Cucumber
8 slices Toast
4 Tbsps Crème fraiche

Preparation steps

1.

Peel garlic cloves and cut into thin slices. Mix garlic with tea leaves, soy sauce, lime juice and rice syrup. Reserve part of the marinade. Rinse the chicken breasts, pat dry and cut into halves lengthwise. Brush with the remaining marinade, cover and refrigerate for at least 5 hours, but better overnight.

2.

Wash, peel and finely grate the cucumber. Cook the chicken slices in a frying pan in a hot oil for about 2-3 minutes per side. Toast bread slices until crispy on a grill (or in the toaster) and spread crème fraîche onto each slice. Arrange crated cucumber on 4 slices, top with chicken strips, then cover each piece with another slice of remaining bread. Cut the sandwiches diagonally and serve drizzled with the reserved marinade.