light chicken fajita sandwich

Ingredients light chicken fajita sandwich

4 medium baguette
2 chicken breast fillets cut into slices
200 g low-fat yellow cheese grated
1 green bell peppers cut into thin slices
2 onions sliced into rings
4 tablespoons barbecue sauce
1 tablespoons vegetable oil
pepper
salt
Marinade:
1/4 cup lemon juice
1 tablespoon vinegar
2 tablespoons olive oil
2 cloves garlic mashed
1/2 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
salt

how to make light chicken fajita sandwich

In a bowl, mix all the marinade ingredients together. Add the chicken pieces and mix to coat all the pieces. Cover the bowl and leave to marinate in the fridge for a minimum of 2 hours.

Heat the oil in a pan. Remove the chicken pieces from its marinade and cook them in the pan until almost done.

Add in the strips of green pepper and onion rings. Season with salt and pepper and keep on cooking until the vegetables are tender. Turn off the heat.

Open each sandwich roll and spread the insides with 1 tbsp of barbecue sauce. Distribute the cooked chicken and vegetables evenly among the 4 baguettes spreading them on top of the barbecue sauce.

Divide the cheese into 4 equal batches. Sprinkle one batch of cheese inside each sandwich roll on top of all the ingredients.

Close and heat the sandwiches on the grill or in a toaster until the cheese melts.

Serve hot.