Recipes
non-veg
Chicken-Veggie Sandwich
By Nafeesa Saleh
⏳ Prep Time: 20 minute
16 Jan 2024
2024-01-16T03:02:36.000Z
3.74
Nutritional Overview
Calories
374.4 kcal
Protein
29 gm
Carbs
34 gm
Fats
13.6 gm
Ingredients
Wheat bread- 60g
Boiled egg - 1
Chicken breast - 50g
Veggies- carrots, capsicum, tomatoes, onion, cabbage, spring onions.
Cheese - 10g
Mayonnaise lite / fat free - 10g
Ketchup- 15ml
Spices- salt, black pepper powder, oregano, cumin powder, mixed herbs
Ginger + garlic = 10g
Butter - 2g
Method
Step 1
Cut the chicken breast into small cubes and marinate it with ginger garlic paste, salt and pepper powder and cook it in pressure cooker for about minutes or until it’s done. Let it cool down and then shred it with the help of the fork.
Step 2
Meanwhile, chop the boiled egg into small chunks and keep it aside. Also, cut and chop all veggies into small chunks and keep it aside. Take about g of veggies.
Step 3
Take a pan, add butter and to it add chopped carrots and saute it until its color changes to dark red. Then add onion followed by capsicum and tomatoes and keep on roasting it until rawness disappears. Finally, add chopped cabbage and spring onion greens and saute it further for about - minutes on a medium flame. Add all the spices and give a nice mix.
Step 4
To a big bowl, add shredded chicken, sauted veggies, chopped boiled eggs and mix all together. In another small bowl, add mayonnaise and ketchup and mix well until both are combined well.
Step 5
Take bread slices, spread mayo+ketchup on both slices and grate cheese on top of them. Stuff them with the prepared mixture and let it roast on a nonstick pan until it’s golden brown on both sides. Enjoy as in breakfast or as a snack. 😊
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