Preparation Time: 90 min.
Difficulty: Intermediate
Total Calories: 720 kcal
Ingredients:
- 300g of chicken breast
- 1 tablespoon of olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced (red or green)
- 2 cloves of garlic, minced
- 1 teaspoon of chili powder
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- Salt and pepper to taste
- 100g of shredded cheddar cheese
- 2 large submarine rolls
- Fresh cilantro for garnish (optional)
Kitchen Tools Needed:
- Skillet
- Cutting Board
- Knife
- Spatula
- Oven
Instructions:
- Preheat the oven to 180°C (350°F).
- In a skillet, heat olive oil over medium heat. Add sliced onion and bell pepper, sautéing until they are soft and slightly caramelized.
- Add minced garlic, and cook for an additional 1-2 minutes until fragrant.
- Season the chicken breast with chili powder, paprika, cumin, salt, and pepper. Add the chicken to the skillet and cook until fully cooked through and no longer pink, approximately 6-7 minutes per side.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
- Cut the submarine rolls lengthwise without completely cutting through, creating a pocket for the filling.
- Layer the chicken strips and sautéed vegetables inside the submarine rolls. Top generously with shredded cheddar cheese.
- Place the filled submarine rolls on a baking sheet and bake in the preheated oven for about 10-12 minutes or until the cheese is bubbly and slightly golden.
- Remove from the oven and garnish with fresh cilantro if desired. Serve hot.
Macros:
- Total Calories: 720kcal
- Carbs: 75g
- Proteins: 60g
- Fats: 30g
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