Prep
35 MIN
Cook
10 MIN
Ingredients
1 tbsp
Balsamic vinegar
1/2 tsp
Dried rubbed rosemary
2 tsp
Runny honey
1 tbsp
Olive oil
400 g
Chicken tenderloins
4
Wholegrain long rolls
1/4 cup
Hummus
-
Rocket leaves
-
Red onion, thinly sliced
-
Tomatoes, sliced
-
Mayonnaise
Instructions
Step 1
Whisk together balsamic vinegar, rosemary, honey and oil in a medium sized bowl. Add the chicken tenders and toss to coat the chicken in the marinade. Refrigerate for 30 minutes, or longer if wished.
Step 2
Remove chicken from marinade and cook over a medium high heat in a preheated griddle pan or BBQ, for 5-6 minutes, turning once until cooked and golden. Remove from the heat and keep warm.
Step 3
Spread the cut rolls on each side with hummus. Top with rocket, onion and tomatoes. Place cooked chicken tenders in the sub and top with mayonnaise.
