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How to make Lemon & garlic chicken with beetroot rolls

Yield = 8
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 1 large (about 340g) single chicken breast fillet, visible fat trimmed
  • 2 teaspoons olive oil
  • 1 lemon, rind finely grated
  • 1 teaspoon ground coriander
  • 1 large garlic clove, crushed
  • Salt & freshly ground black pepper
  • 4 (30cm diameter) Lebanese bread
  • 80g baby spinach leaves
  • 1/4 cup fresh coriander leaves

Beetroot spread

  • 1 450g can beetroot wedges, rinsed, drained well
  • 105g (1/3 cup) low-fat mayonnaise
  • 1 small garlic clove, crushed
  • Salt & freshly ground black pepper

Method

  • Step 1 Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
  • Step 2 Cut chicken across the grain into 1cm-thick slices. Place in a bowl with the olive oil, lemon rind, ground coriander and garlic. Season with salt and pepper, and toss until well combined.
  • Step 3 Spread chicken over lined tray and bake, uncovered, in preheated oven for 10 minutes or until just cooked through. Set aside to cool slightly.
  • Step 4 Meanwhile, to make beetroot spread, place beetroot, mayonnaise and garlic in the bowl of a food processor and season with salt and pepper. Process until smooth.
  • Step 5 Place bread on a clean surface and spread evenly with beetroot spread. Top with spinach and coriander leaves. Place chicken pieces in a line across the centre of each bread. Roll the breads up firmly to enclose the filling.
  • Step 6 Use a sharp knife to cut the rolls diagonally in half and then secure each half with a toothpick. Serve immediately.