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Photo of Chicken and capsicum sandwich with basil aioli by WW

Chicken and capsicum sandwich with basil aioli

Total Time
45 min
15 min
30 min
This is the ultimate lunchtime sandwich. With roasted vegetables and tender chicken pieces, this is guaranteed to keep you full and satisfied.


Red capsicum

1 medium, cut into quarters


1 medium, halved crossways, thinly sliced lengthways

Skinless chicken breast

200 g, (buy 200g)

Low-fat mayonnaise

¼ cup(s), (75g)

Fresh basil

2 tbs, finely chopped


½ clove(s), crushed

Multigrain bread

8 slice(s), (8 x 35g slices)


2 cup(s), (60g)

Oil spray

3 x 3 second spray(s)


  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray both sides of capsicum with oil. Cook, turning occasionally, for 12–15 minutes or until tender and lightly charred. Wrap in foil and set aside to cool slightly (see note). Peel and discard skin. Thickly slice flesh.
  2. Meanwhile, lightly spray both sides of zucchini with oil. Cook for 2 minutes each side or until tender (see tip). Transfer to a plate.
  3. Reduce heat to medium. Lightly spray both sides of chicken with oil. Cook for 5–6 minutes each side or until cooked through. Transfer to a plate. Set aside to cool before slicing thinly.
  4. Combine mayonnaise, basil and garlic in a small bowl. Season aioli with salt and freshly ground black pepper.
  5. Spread half the bread slices with aioli. Top with rocket, capsicum, zucchini and chicken. Sandwich with remaining bread slices. Serve.


TIP: Wrapping the capsicum in foil creates steam, which helps lift the skin and makes it easier to peel.