Chicken Submarine

Ingredients(for 1 large submarine sandwich per person)

• 2 Whole wheat submarine buns (or regular submarine buns)
• 200g Skinless chicken breast (sliced thinly)
• 1/2 Red onion (sliced thin)
• 1 medium Tomato (sliced)
• 1/2 cup Green cabbage (shredded)
• 1 small Carrot (grated)
• 1 Green chili (finely chopped, optional for spice) - optional
• 2 tablespoons Low-fat mayonnaise
• 1 teaspoon Sri Lankan roasted curry powder (or regular curry powder)
• 1 tablespoon Lime juice (freshly squeezed)
• to taste Salt
• 1/2 teaspoon Black pepper (freshly ground)
• 1 teaspoon Olive oil (or coconut oil)

Instructions

1. 1

   Marinate the sliced chicken breast with roasted curry powder, half the lime juice, salt, and black pepper. Let it rest for 10 minutes.

   10 minutes

   Marinating ensures the chicken absorbs the spices thoroughly.

2. 2

   Heat olive oil in a non-stick pan on medium heat. Add the marinated chicken and sauté until fully cooked and lightly browned, about 8-10 minutes.

   10 minutes

   Stir frequently to avoid burning the spices.

3. 3

   In a bowl, prepare the salad by mixing shredded cabbage, grated carrot, sliced onion, and tomato. Add the remaining lime juice, salt, and black pepper. Toss well.

   3 minutes

   Use fresh vegetables for the best crunch and flavor.

4. 4

   Mix low-fat mayonnaise with a pinch of curry powder and a little lime juice to make a tangy spread.

   2 minutes

   This adds extra flavor without excess calories.