Chicken and Kimchi Sandwich
- 100 g Chicken Breast
- ¼ cup Kimchi
- ½ cup Cabbage
- ½ medium Cucumber
- ½ tsp Gochugaru
- 4 regular slices Rye Sourdough Bread
- ½ medium Avocado
Thinly slice chicken fillet then season with a little gochugaru (optional).
Spray some olive oil in a frypan over a medium heat.
Place chicken in the pan and cook for 5 minutes either side of until cooked through.
Shred the cabbage and drain the kimchi, then mix well in a bowl.
Toast the sourdough bread and assemble the sandwich. Place the sliced avocado on one piece of the bread, add the chicken and finish with kimchi cabbage mix, then dig in!
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