Moroccan chicken toastie

Sometimes a toasted sandwich is just what you need to hit the spot. This Moroccan chicken toasted sandwich is a high-fibre and protein meal that'll satisfy with minimal fuss.

Serves: 4

Time to make: 20 mins

Hands-on time: 8 mins

Ingredients

More weights & measures

1½ cups shredded skinless BBQ chicken
2 teaspoons Moroccan seasoning
230g jar pitted Sicilian olives, drained, chopped
310g jar roasted red capsicum strips, drained
2 teaspoons lemon zest
40g baby rocketarugulaX, coarsely chopped
50g grated reduced-fat cheddar
8 slices wholegrain sourdough

Instructions

Stay Awake

1 Heat the sandwich press. Place chicken and seasoning in a bowl. Toss to coat. Add olives, capsicum, lemon zest, rocket and cheese. Toss to combine.

2 Place bread on work surface. Top bread with chicken mixture, then top with remaining bread slices. Spray with olive oil.

3 Cook sandwiches in sandwich press for 3 minutes, or until golden and warmed through.

Nutrition Info (per serve)

Calories 444 cal

Kilojoules 1856 kJ

Protein 32.2 g

Total fat 14.0 g

Saturated fat 3.3 g

Carbohydrates 42.4 g

Sugar 2.9 g

Dietary fibre 8.1 g

Sodium 977 mg

Calcium 209 mg

Iron 3.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: May 2021

2 comments on Moroccan chicken toastie

Cheryl Nielson January 20, 2022 at 6:30 pm #

Quite a lot of salt?

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- Jen deMontalk January 21, 2022 at 12:22 pm #
  
  Hi Cheryl
  Thanks for your comment. It is higher in sodium than our recipes usually are, so needs to be taken within the context of a day’s meals, which should ideally not exceed 2000mg. You could get the salt down a bit by making your own seasoning and reducing the number of olives you use.
  Warm regards
  Jenny de Montalk, Healthy Food Guide editor
  
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