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JERK CHICKEN & CHILLI MAYO SUB

MARINATED JERK CHICKEN & CHILLI MAYO SUB

Servings: 2

Nutritional values per serving:

calories 389, protein 32g, fat 8.7g (saturated 1.8g), carbs 45g (sugar 11g), sodium 0.94g

2 medium skinless, boneless chicken breasts, flattened
1 tbsp olive oil
2 sprigs rosemary, leaves picked and finely chopped
2 tsp jerk seasoning
½ tsp dried oregano
juice and finely grated zest of 1 lime
2 small baguettes
2 tbsp Sriracha mayonnaise or other chilli mayonnaise (or regular mayo & ketchup)
sliced red onion
sliced tomato
gem lettuce leaves

Optional fillings

Place the chicken breasts between 2 pieces of cling film and flatten to about 7 – 8mm using a meat mallet or rolling pin. Cut in half, or thirds if quite large.
Add the olive oil, rosemary, jerk seasoning, oregano, half the lime juice and lime zest to a bowl and mix. Add the chicken pieces and coat with marinade. Marinate the chicken for 20 – 30 minutes, turning the chicken halfway through.
Heat a ribbed griddle pan on high heat. Remove the chicken pieces from the marinade and brush off excess marinade. Sear on both sides for 3 – 4 minutes, or until cooked through. Remove the chicken from the pan. If necessary, cook the chicken in batches. Drizzle with the remaining lime juice.
Spread the bottom half of the baguettes with Sriracha mayonnaise. Add the lettuce, sliced onion, chicken, tomato and any optional fillings. Feel free to add whatever other garnishes you like to your sub.