
The combination of sticky sweet chilli chicken, peppery rocket and mild mayo makes for a simple yet delicious lunchtime sandwich.
2 unit(s)
British Chicken Breasts
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
32 grams
Sweet Chilli Sauce
1 unit(s)
Medium Tomato
64 grams
Mayonnaise
(Contains: Egg, Mustard)
20 grams
Wild Rocket

a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) When the chicken has 5 mins remaining in the oven, halve the ciabattas.
b) Pop the ciabatta into the oven to warm through, 2-3 mins.
c) Meanwhile, thinly slice the tomato.
d) Once cooked, cut the chicken widthways into 2cm slices.

a) Once toasted, spread the mayo onto the ciabatta bases.
b) Arrange the rocket on top. Top the rocket with the tomato slices.
c) Layer the chicken pieces on top of the tomato and drizzle over the sweet chilli.
d) Sandwich on the ciabatta lids and share between 2 plates to finish.
Enjoy!