4 skinless chicken breasts
juice 1 lemon
1 tbsp smoked paprika
olive oil, for drizzling
gluten free ciabatta rolls
2 tbsp garlic infused oil
4 tbsp mayonnaise
4 tomatoes, sliced and roasted
1 red pepper, deseeded and chopped
8 romaine lettuces leaves, torn
Preheat the oven to 160C, then slice your tomatoes and peppers. Put the peppers under the tomatoes drizzle with garlic infused oil, season and roast for 40 mins. Remove from oven and set aside.
Cut the chicken breasts in half horizontally and lay each between two sheets of cling film.
Bash with a rolling pin until about 1cm thick.
Squeeze lemon juice over the chicken and dust with the paprika.
Season with salt and pepper, and drizzle with a little olive oil.
Lay on a hot griddle pan or barbecue and cook for 3-4 mins on each side until charred and cooked through.
Halve the gluten free ciabatta horizontally and lay, cut side down, on the pan for 1 min. Top that side with some of the roasted pepper and tomato mixture.
Spread mayonnaise, over the top side side of each ciabatta half.
Top with the lettuce and chicken, then season with a little salt and pepper. Cut in half to serve.
Recipe adapted from: Good Food