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Add a photoServings: 4
Ingredients
- 7 x Green olives coarsely Minced
- 1 sm Garlic clove peeled and Coarsely minced
- 2 Tbsp. Liquid removed capers Grated zest (yellow part of Peel) of 1 lemon
- 3 Tbsp. Extra virgin olive oil
- 4 Tbsp. Lemon juice Healthy pinch salt Freshly grnd black pepper To taste
- 2 x Skinless boneless roasted Chicken breast halves Thinly sliced
- 4 x Round or possibly oblong sandwich Rolls split in halves
Directions
- 1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or possibly combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the extra virgin olive oil and lemon juice; shake till combined and pour over the olive mix. Stir in the salt and pepper. (If not using right away, cover and chill.)
- 2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 94 | 77% |
| Total Fat 10.64g | 13% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 162mg | 7% |
| Potassium 83mg | 2% |
| Total Carbs 1.79g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.4g | 0% |
| Protein 5.54g | 9% |
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