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    You will need

    2 Warburtons Gluten Free White Rolls

    1 large chicken breast fillet

    2 tsp olive oil

    ½ tsp paprika

    ½ tsp cumin

    Pinch dried chilli flakes

    Pinch sea salt

    1 red pepper (or half a red and half a yellow pepper)

    1 clove garlic, skin on, smashed

    2 tbs houmous (check GF)

    Rocket

    Few slices red onion

    Few slices cucumber

    Make with

    4 Warburtons Gluten Free White Rolls

    View Product Info

    Make it

    | Serves 2

    1)  Add 1 tsp of the oil to a bowl and stir in the spices and salt. Mix to a paste then add the chicken breast and coat. Cover and pop back in the fridge for an hour if you have time. If not, you can cook straight away

    2)  Preheat the oven to 170°C (fan oven). Place the chicken on a piece of foil and wrap loosely to make a parcel. Place on a baking tray

    3)  Cut the pepper into chunks and place at the other end of the baking tray with the smashed garlic. Drizzle over the other teaspoon of oil and toss to coat

    4)  Pop the tray into the oven for 20 minutes, stirring the peppers half-way through. Remove the peppers and set aside. You can throw the garlic away or use it in another recipe.

    5)  Open up the foil parcel and spoon the juices over the chicken breast. Leaving the foil open, return to the oven for another 5-10 minutes or until the chicken is cooked through. Lift onto a board and leave for a couple of minutes then slice

    6)  Spread the houmous onto the bottoms of the rolls then divide the sliced chicken and roasted peppers between the rolls. Top with a few rocket leaves and pop on the lids

    7)  Serve with more rocket on the side, tossed with cucumber and red onion