Tomato chicken pesto flatbread
Prep time 10 mins, cook time 15 mins. Are supermarket sandwiches leaving a dent in your pocket and a plastic mountain in your bin? Making your own packed lunch can be a cheaper and healthier option, and if you use a reusable lunch box you’ll be reducing your plastic use too. This chicken can be cooked the night before and the sandwich assembled just before eating. Try using flatbread, tortillas, pitta or sliced bread, or even mix with leftover pasta or a big, green salad with chunks of feta. Lots of different options based on one simple recipe!
- 1 chicken breast per person
- Sun dried tomato pesto
- 1 cucumber
- 1-2 garlic cloves
- Natural yoghurt
Cover chicken with grease proof paper or reusable alternative and bash with a rolling pin or flat, heavy object until 2cm thick. Rub pesto on both sides and grill for 6 mins on each side or until cooked through. Slice into bite size pieces.
Grate the cucumber into a clean tea towel and scrunch tightly to remove excess water. In a bowl, mix cucumber, grated garlic, yoghurt and mint to taste.
When ready to eat, spread the yoghurt mix onto a flatbread, add lettuce and tomatoes if desired and chicken slices.