[Zeni]

Ingredients Nutrition
2 (500g) chicken breast fillets
2 teaspoons Alfa One rice bran oil
1 teaspoon Portuguese chicken seasoning
1/2 teaspoon dried oregano
1 garlic clove, crushed
1/2 medium avocado, diced
125g can corn kernels, drained
1 small red capsicum, diced
2 teaspoons lemon juice
4 wholemeal bread rolls, split, toasted
1/4 cup reduced-fat mayonnaise
1 cup mixed salad leaves

Step 1
Slice each chicken breast in half lengthways. Place chicken between 2 sheets of baking paper. Using the flat side of a meat mallet, pound chicken until 1cm thick. Place oil, seasoning, oregano and garlic in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate until needed.

Step 2
Place avocado, corn, capsicum and lemon juice in a bowl. Toss gently to combine. Cover. Set aside.

Step 3
Heat a large, non-stick frying pan over medium-high heat. Cook chicken, in 2 batches, for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover with foil to keep warm.

Step 4
Spread the base of each bread roll with mayonnaise. Top with salad leaves, chicken breast and avocado mixture. Top with roll tops. Serve.