Ingredients
• 3 small (500g) chicken breast fillets
• 3 garlic cloves, crushed
• 3 teaspoons dried oregano
• 1/4 cup lemon juice
• 1 tablespoon Alfa One rice bran oil
• 2 large brown onions, halved, thinly sliced
• 2 tablespoons sweet chilli sauce
• 6 multigrain bread rolls, split, toasted
• Lettuce leaves, sliced tomato and cucumber ribbons (see note), to serve
Method
1. Slice each chicken breast on an angle into 4 pieces. Combine chicken, garlic, oregano, lemon juice and 3 teaspoons oil in a bowl. Season with pepper. Cover. Refrigerate for 20 minutes.
2. Meanwhile, heat remaining oil in a non-stick frying pan over medium-low heat. Cook onion, stirring occasionally, for 10 minutes or until softened. Add sweet chilli sauce. Cook, stirring, for 3 to 5 minutes or until onion is golden and caramelised.
3. Heat a chargrill or barbecue plate on medium-high heat. Cook chicken for 4 to 5 minutes each side or until browned and cooked through.
4. Arrange lettuce, tomato, cucumber, chicken and onion mixture on roll bases. Top with roll tops. Serve.
