- 0:45 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Serve grilled chicken thigh fillets on Turkish bread rolls with a tasty filling and everyone will be asking for more!
Ingredients
- 4 chicken thigh fillets, trimmed
- 2 tablespoons thyme leaves
- 2 tablespoons olive oil
- 1 large lemon, rind finely grated, juiced
- 4 Turkish bread rolls, split
- olive oil cooking spray
- 50g mixed salad greens
- 1 avocado, halved, sliced
- 1/3 cup aioli or whole-egg mayonnaise
Method
- Step 1Place chicken between 2 sheets of non-stick baking paper. Using a meat mallet, pound until 1cm thick. Combine thyme, oil, lemon rind and 1/4 cup lemon juice in a shallow ceramic dish. Season with salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
- Step 2Preheat barbecue plate and grill on medium-high heat. Remove chicken from marinade. Cook chicken on barbecue plate for 2 to 3 minutes each side or until cooked through. Meanwhile, spray cut side of rolls with oil. Grill rolls for 1 to 2 minutes or until golden.
- Step 3Arrange salad greens on roll bases. Top with avocado, chicken and aioli. Cover with roll tops and serve.
Nutrition
2704 kj
Energy
37g
Fat Total
7g
Saturated Fat
31g
Protein
718.1mg
Sodium
4g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
- Author: Warner Family, Cremorne, NSW (reader recipe)
- Image credit: John Paul Urizar & Louise Lister
- Publication: Super Food Ideas
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