Chicken and Pickled Veg Baguettes

  • 10MINS
  • 10MINS
  • Serves 4
  • 177KCAL

This slimming-friendly sandwich is inspired by a Vietnamese Banh Mi. A crusty baguette, filled with tender sliced chicken and crunchy, pickled vegetables, it’s a winning combo of sweet, salty and sour flavours!

Easy Peasy Chicken and Pickled Veg Baguettes pinchofnom.com

NutritionPer Serving

  • Calories177
  • Carbs26g
  • Protein14g
  • Fat1.6g
  • Saturates0.3g
  • Sugars4.3g

Chicken and Pickled Veg Baguettes – Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Far from your typical chicken sandwich, this easy recipe will have you looking forward to lunchtime. Drawing inspiration from Vietnamese-style flavours, we’ve marinated chicken breast in a punchy mixture of lime juice, soy sauce, fish sauce and garlic. 

Those salty, savoury ingredients are the perfect partner for our sharp, sour homemade pickled vegetables. We’ve chopped up crunchy carrots, cucumbers and radishes, before turning them into a quick pickle that you can load onto your sandwich once the chicken is cooked. 

At 177 calories, this slimming-friendly sandwich packs in big flavours. You can rustle it up in as little as 20 minutes, although you’ll need to leave your chicken to marinate for at least an hour (and the longer you leave it, the better it’ll taste!). 

Once you’ve discovered how easy it is to make your own pickles you’ll be making these all the time. Spoon them onto burgers, salads and sandwiches!

What diets are these Chicken and Pickled Veg Baguettes suitable for?

This Chicken and Pickled Veg Baguettes recipe is suitable for gluten-free diets as long as you use gluten-free bread and gluten-free soy sauce. 

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

Do you need any special ingredients to make Chicken and Pickled Veg Baguettes?

Nope! This easy recipe doesn’t need any special ingredients and you should be able to find everything you need in your usual supermarket. 

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How many calories are in this Chicken and Pickled Veg Baguettes?

There are 177 calories per portion in this Chicken and Pickled Veg Baguettes, which means it falls into our Everyday Light category. 

This Chicken and Pickled Veg Baguettes is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

To a small bowl, add the soy sauce, lime juice, fish sauce, sweetener and garlic. Add the chicken and stir to combine. Add the chicken to the fridge and leave to marinate for an hour.

Step 1 pinchofnom.com Step 1 pinchofnom.com

Step 2

While the chicken is in the fridge, make the pickle. Add the carrot, cucumber and radish to a bowl, pour over the rice vinegar and Mirin, and season with a little salt and pepper. Cover and leave to one side until ready to assemble.

Step 2 pinchofnom.com

Step 3

Set a frying pan onto a medium heat and add the sliced chicken. Cook for 10-12 minutes, until the chicken is cooked through and no pinkness remains.

Step 3 pinchofnom.com

Step 4

Mix the mayonnaise and sriracha together and spread a little onto the top and bottom of the petit pain rolls.

Step 4 pinchofnom.com

Step 5

Add the chicken to each roll and pile on the pickled vegetables. Finish with a little chopped coriander and serve.

Step 5 pinchofnom.com

Chicken and Pickled Veg Baguettes – Pinch of Nom Slimming Recipes

What could I serve with this Chicken and Pickled Veg Baguettes?

These Chicken and Pickled Veg Baguettes are delicious for lunch or a light, summery dinner. Enjoy them on their own, or add some chips or coleslaw to make them into a really filling meal.

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How do you know when Chicken and Pickled Veg Baguettes is cooked?

You should cook the chicken until it is piping hot all the way through, the juices run clear and there is no pinkness left in the middle. This should take 10-12 minutes. 

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep Chicken and Pickled Veg Baguettes in the fridge?

This recipe tastes best when it is freshly made and eaten right away. If you want to cut down on prep time, you can marinate the chicken in advance and leave it in the fridge until you’re ready to make the sandwich.

Can I freeze Chicken and Pickled Veg Baguettes?

This recipe is not suitable for freezing. 

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Chicken and Pickled Veg Baguettes

This slimming-friendly sandwich is inspired by a Vietnamese Banh Mi. A crusty baguette, filled with tender sliced chicken and crunchy, pickled vegetables, it’s a winning combo of sweet, salty and sour flavours!
  • Prep Time
    10 MINS
  • Cook Time
    10 MINS
  • KCals 177
  • Carbs 26G

Ingredients

  • 170 g chicken breast, sliced
  • 1 tbsp lime juice
  • 1 tbsp dark soy sauce
  • 1 tbsp white granulated sweetener
  • 2 tsp fish sauce
  • 2 garlic cloves, peeled and crushed

For the pickle

  • 22 g carrot, peeled and cut into matchsticks
  • 30 g radish, finely sliced
  • 20 g cucumber, finely sliced
  • 2 tsp rice wine vinegar
  • 2 tsp Mirin
  • salt and pepper, to taste

To serve

  • 4 petit pain rolls, approx. 40g each, sliced in half
  • 2 tbsp lightest mayonnaise
  • 1 tsp sriracha sauce
  • 4 g fresh coriander, roughly chopped

Frying pan

small mixing bowl

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. To a small bowl, add the soy sauce, lime juice, fish sauce, sweetener and garlic. Add the chicken and stir to combine. Add the chicken to the fridge and leave to marinate for an hour.
  2. While the chicken is in the fridge, make the pickle. Add the carrot, cucumber and radish to a bowl, pour over the rice vinegar and Mirin, and season with a little salt and pepper. Cover and leave to one side until ready to assemble.
  3. Set a frying pan onto a medium heat and add the sliced chicken. Cook for 10-12 minutes, until the chicken is cooked through and no pinkness remains.
  4. Mix the mayonnaise and sriracha together and spread a little onto the top and bottom of the petit pain rolls.
  5. Add the chicken to each roll and pile on the pickled vegetables. Finish with a little chopped coriander and serve.

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