Epic Grilled Chicken & Avocado Sandwich | Jamie Oliver

avocado

🥗Healthier: mashed chickpeas

💰Cheaper: sliced cucumbers

Mashed chickpeas provide creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Preheat the griddle pan on high heat.

Butterfly the chicken breasts by cutting halfway through to make them bigger and speed up cooking.

Place the chicken breasts directly into the griddle pan without seasoning at this point.

Slice courgettes about half a centimeter thick and prepare the peppers by removing the seeds and tearing them into quarters.

Turn the chicken over in the griddle pan to see the golden grill marks.

Slice the gem lettuce as finely as possible.

Prepare a dressing by adding olive oil, salt, pepper, and the juice of half a lemon in a tray.

Once the chicken is cooked, place it in the dressing to marinate and rest, allowing the juices to come out.

Grill the courgettes in the griddle pan until charred on both sides.

Slice the avocado and prepare the peppers for layering.

Hollow out a cob round loaf by removing the top and the soft inside, saving the inside for croutons or soup thickening.

Layer the grilled peppers, torn chicken, sliced avocado, and gem lettuce inside the hollowed loaf, packing it tightly.

Wrap the stuffed loaf tightly and place it in the fridge with something on top to apply pressure for a couple of hours.

Prepare a dipping sauce by mixing 4 tablespoons of yogurt with 10 grams of parmesan, finely chopped parsley, and the zest and juice of half a lemon.

Take the loaf out of the fridge, unwrap it, and cut into it to reveal the layers.

Serve with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens