Recipes
Rosemary Chicken, Hommus and Tabouli Rolls
2
10 min
12 min
Rating:
Ingredients
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- 2-3 Lilydale Chicken Thigh Fillets
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 2 teaspoons chopped fresh rosemary leaves
- 2 Turkish rolls
- 1/3 cup store bought hommus
- 1/3 cup drained char-grilled capsicum strips
- 1/2 cup store bought tabouli
- 1 cup baby rocket leaves
- salt and gound black pepper
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Method
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| 1 |
The night before: Make 2 slashes in the thickest part of each Lilydale chicken thigh fillet. Combine oil garlic and rosemary in a shallow dish. Add chicken and turn to coat with rosemary mixture. |
| 2 |
Heat a non-stick fry pan over a medium-high heat and cook chicken for 6 minutes on each side or until cooked through. Set aside on a plate for about 30 minutes to cool. Cover and refrigerate. |
| 3 |
In the morning: Slice chicken. Split rolls and spread each cut side with hommus. Top base of rolls with chicken slices, capsicum, tabouli, rocket, salt and pepper. Cover with remaining roll halves and press down firmly. |
| 4 |
Cut rolls is half and wrap securely in plastic wrap. Place in lunch boxes with a cold brick or frozen drink. |
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Handy tips
Dried rosemary leaves can be substituted for fresh rosemary.
Cook tips
- If desired, rolls can be toasted in a sandwich press just before serving.
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