Crispbread topped with beetroot dip and chicken

Name: Crispbread topped with beetroot dip and chicken
Prep time: 5 min
Cook time: PTnullM
Total time: 5 min
Yield: 1 servings
Ingredients: 1 regular Rye crispbread; 2 tbs Beetroot dip; 20 g Lebanese cucumber cut into matchsticks; 20 g Cooked skinless chicken breast shredded; 1 tsp Fresh dill chopped

3 - 4

PersonalPoints™ per serving

Total Time

5 min

Prep

5 min

Serves

Difficulty

Easy

Ingredients

Rye crispbread

1 regular

Beetroot dip

2 tbs

Lebanese cucumber

20 g, cut into matchsticks

Cooked skinless chicken breast

20 g, shredded

Fresh dill

1 tsp, chopped

Instructions

Spread crispbread with dip. Top with cucumber, chicken and dill.

Notes

Use a store-bought beetroot dip or make your own using the WW Roasted beetroot dip recipe.

Anna’s 90 second mug muffin breakfast

0 - 11

Sarah’s banana loaf

0 - 4

Pumpkin soup

Crispbread topped with beetroot dip and chicken

Ingredients

Instructions

Notes

You might like

Anna’s 90 second mug muffin breakfast

Sarah’s banana loaf

Pumpkin soup

Anna's sweet potato and chicken patties

3-ingredient banana pancakes

Anna's salted caramel and coconut bliss balls

You might like

Anna’s 90 second mug muffin breakfast

Sarah’s banana loaf

Pumpkin soup

Start eating better than ever!