Chicken Sandwich

07 Mar 2015

I'm always on the look out for easy lunch ideas. Buying lunch in town is not only expensive but time consuming. I'd rather have a deliciously packed lunch any day than standing in line at vendors eating greasy curry every day. Don't get me wrong, curry is so good, but not when you're having it three times a week for lunch. I also often find that the lunch portions given by vendors are unnecessarily large. You don't actually need all of that food, yet you don't think twice about it and eat it all anyway. You're then left feeling bloated for the rest of the day.


A packed lunch forces you to be strict on portions and add some health to your diet. Sandwiches are hands down (and have always been) a great lunch food as they're filling and full of endless possibilities when it comes to ingredients. As someone who prefers a warm lunch, this Chicken Sandwich is great as I can heat the chicken at work and add then add it back to the roll.

What are your go-to lunch meals?

Chicken Sandwich


2 chicken breasts, cut crosswise in half and pounded
1 tsp of salt
1 tsp black pepper
1 tbsp of crushed garlic
Range of fresh herbs (eg. parsley, chives)
1 avocado
1/4 cup of plain greek yoghurt
1 tbsp of honey
2 tsp of lemon juice
2 tsp of white wine vinegar
4 sesame rolls
A few handfuls of spinach leaves


Preheat oven to 200 degrees.

Lay chicken breasts on a baking tray and sprinkle both sides with salt and pepper. Bake in oven for about 15 minutes or until cooked through.

In the mean time, add garlic, herbs, avocado, yoghurt, honey, lemon juice and vinegar to a blender. Blend until combined.

Toast the rolls and then make the sandwich by adding a layer of spinach, chicken and then avocado sauce.

This recipe is inspired by Food 52.

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