Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by slicing and toasting your sourdough bread.
Step 2
Meanwhile, fry the chicken breast on medium heat with a bit of butter.
Step 3
Once it is cooked through, add the chicken stock and continue cooking for another 25 minutes on low heat.
Step 4
Transfer the chicken to a bowl and shred it into tender pieces.
Step 5
Dice the cucumber, spring onion, and dill, then mix them with the mayo and Greek yogurt in a bowl.
Step 6
Spread this mixture on the toasted bread and serve.
For
2
M
I
200
g
Chicken breast
2
slices
Sourdough bread
500
ml
Chicken stock
1
Small cucumber
1
Spring onion
1
handful
Dill
1
tbsp
Light mayo
2
tbsp
2% Greek yogurt
Salt
Pepper
Paprika seasoning
+ Add all to shopping list
Per Serving
Calories
239kcal
Fat
5g
Carbs
19g
Protein
28g
Made it? Claim it.
Cancel
Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by slicing and toasting your sourdough bread.
Step 2
Meanwhile, fry the chicken breast on medium heat with a bit of butter.
Step 3
Once it is cooked through, add the chicken stock and continue cooking for another 25 minutes on low heat.
Step 4
Transfer the chicken to a bowl and shred it into tender pieces.
Step 5
Dice the cucumber, spring onion, and dill, then mix them with the mayo and Greek yogurt in a bowl.
Step 6
Spread this mixture on the toasted bread and serve.
For
2
M
I
200
g
Chicken breast
2
slices
Sourdough bread
500
ml
Chicken stock
1
Small cucumber
1
Spring onion
1
handful
Dill
1
tbsp
Light mayo
2
tbsp
2% Greek yogurt
Salt
Pepper
Paprika seasoning
+ Add all to shopping list
Per Serving
Calories
239kcal
Fat
5g
Carbs
19g
Protein
28g
Made it? Claim it.
Cancel
