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Griddled chicken and avo sarnie recipe

Griddled chicken and avo sarnie recipe

14 ratings

Jamie Oliver says: "Prepare to wow with this epic sandwich that's made for sharing. Filled with layer upon layer of amazing griddled veg, chicken and avocado, plus a creamy sauce for dipping, this is some seriously tasty picnic food." See method

  • Serves 6
  • 5 mins to prepare and 15 mins to cook, plus chilling
  • 257 calories / serving
  • Healthy


  • 2 free-range chicken breasts (250g)
  • 2 courgettes
  • 2 mixed-colour peppers
  • 1 lemon
  • extra virgin olive oil
  • 1 avocado
  • 1 Little Gem lettuce
  • 400g whole seed cob
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 4 tbsp natural yogurt
  • 10g Parmesan
High in vitamin C, which supports the normal function of the immune system

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 12%
  • Sugars

    7g 8%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 26.9g Protein 18.5g Fibre 5.5g


  1. Place a griddle pan on a high heat. Use a sharp knife to slice into the chicken breasts, then open each one out like a book. Griddle for 2-3 mins on each side, or until cooked through.
  2. Thinly slice the courgettes lengthways, deseed and quarter the peppers, then griddle for 2 mins on each side – I like to do this in batches. Remove to a plate with the chicken, season with sea salt and black pepper, then halve the lemon and add a squeeze of juice, and a drizzle of oil.
  3. Peel, destone and finely slice the avocado; squeeze over a little more lemon juice to stop it browning. Wash and finely slice the lettuce. Carefully slice off the top of the loaf to make a lid, then pull out all the soft bread from the middle (see tip, below).
  4. Now it's time to build your layers: start with a base layer of courgettes, followed by the peppers, chicken, avocado and finally the lettuce.
  5. Pop the bread lid back on and wrap in clingfilm to hold it all together. Pop it in the fridge, place a baking tray on top and weigh it down with a few tins. Leave to chill for 2 hrs.
  6. To make the dipping sauce, finely grate the zest of the remaining lemon half and squeeze the juice into a bowl. Pick and finely chop the parsley, add to the bowl and stir through the yogurt. Finely grate in the Parmesan, mix well and season to taste. Cover and chill until needed.
  7. Slice the stuffed loaf into 6 chunks and serve with the dipping sauce.

Jamie's tip: "To use up the leftover bread, blitz in a food processor to fine crumbs and freeze for whenever a recipe calls for breadcrumbs. Easy!"

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