Zucchini and Squash Sandwich
silicon (Si)
Vitamin E
phosphorus (P)
Vitamin PP
Vitamin C
Fiber
Description
Hot sandwich with zucchini and squash cheese crisps, chicken, avocado and cream cheese
- Slice zucchini and squash into thin rounds
- Line a baking sheet with parchment, grate two small cheese crisps (30 g each) and arrange squash and zucchini rounds on the cheese crisps with a slight overlap
- Season squash and zucchini with salt and cover with another layer of cheese (30 g each)
- Bake in a preheated oven at 180°C for 10 minutes
- Cut the chicken breast in half lengthwise, season with salt and chicken seasoning on both sides
- Fry the chicken on a heated pan with sunflower oil on both sides until golden and cooked through
- Let the chicken cool slightly and slice thinly
- Mix cream cheese with lemon zest
- Cut avocado in half, remove the pit and scoop out the flesh with a spoon
- Drizzle avocado with lemon juice and slice
- Slice tomato into thin half-rings
- Cool the finished crisps and flip them, leaving on the parchment
- Spread cream cheese on one side of each crisp
- Place mixed salad leaves, tomato and avocado slices on one half, top with chicken and cover with the other half of the crisp, pressing gently
- Cut the sandwich in half and drizzle with olive oil
641
153 kcal / 100 g
kcal
33.9 g
8.1 g / 100 g
Protein
17.3 g
4.1 g / 100 g
Carbohydrates
49.4 g
11.8 g / 100 g
Fats
5.2 g
1.2 g / 100 g
Ash
8.7 g
2.1 g / 100 g
Fiber
73.6%
Water
6.4 g
1.5 g / 100 g
Sugars
1.9 g
0.5 g / 100 g
Starch
0.31 g
0.07 g / 100 g
Omega-3
12.18 g
2.9 g / 100 g
Omega-6
12.8 g
3.1 g / 100 g
SFA
