Flatbread with chicken filet

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 100 g Chicken filet
  • 1/2 tsp (3 g) Oil
  • 7-10 Tbsp salt, black pepper
  • 1 tablespoon (20 g) Corn grains (canned)
  • 1 small onion
  • 1 Tomato
  • 2-3 Salad leaves
  • 1-2 TABLESPOONS Spice Ketchup

Directions

  1. 1

    Wash the fillet and pat dry. Brush a coated pan with oil and heat it up. Fry the fillet for 3-4 minutes on each side. Season with salt and pepper. Let cool off

  2. 2

    Rinse the corn and let it drain. Peel onion and cut into thin rings. Wash and slice the tomato. Wash lettuce leaves, shake dry and pluck smaller if necessary

  3. 3

    Cut the fillet into slices. Cut the bread open and spread with ketchup. Cover lower half of the bread with lettuce leaves, tomato, onion, corn and chicken. Place the upper half of the bread on top

  4. 4

    A sandwich tastes good without butter! Replace classic spreadable fats such as butter and margarine (82% fat) with low-fat spreadable fats that have only half as many calories. Even lighter are cream cheese (30 % fat in dry matter), salad cream, ketchup or mustard

Nutrition Facts

KCAL
380 kcal
CARBS
48 g
FATS
6 g
PROTEINS
30 g