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Ciabatta with peanut butter and spicy chicken

Dinner

Ciabatta with Peanut Butter & Spicy Chicken

This spicy chicken ciabatta is the kind of dinner you make when you’re short on time but still want something satisfying. The creamy peanut butter, tender chicken, and crisp veggies come together in minutes for a meal that feels balanced and fresh. You’ll only need a few fresh items, most of it is probably already in your pantry.

Kcal 765
Protein 42 g
Carbs 73 g
Fat 34 g
Fiber 11 g
Prep Time15
Servings1
CuisineFusion / American
MealDinner
DifficultyEasy
AllergensGluten, Peanuts

Ingredients

  • 1 ciabatta
  • ½ cucumber
  • ¼ red onion
  • 2 tablespoons vinegar (30 ml)
  • 2 tablespoons water (30 ml)
  • 1 teaspoon honey (7 g)
  • 3 ounces chicken breast (84 g)
  • 1 bell pepper
  • 1 cup bean sprouts (50 g)
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon curry powder (1 g)
  • 1 teaspoon Sriracha sauce (5 ml)
  • 1 ½ tablespoons peanut butter (30 g)
  • 1 handful mixed salad (30 g)
Serve warm so the peanut butter melts into the chicken, that’s the magic. This sandwich works great for lunch of an easy dinner with minimal prep.

Preparation

  1. Preheat the oven to 430°F (220°C).
  2. Bake the ciabatta for 6–8 minutes until golden and crisp.
  3. Slice the cucumber thinly and cut the red onion into half rings. Combine in a bowl with vinegar, hot water, and honey. Stir and chill for 10 minutes.
  4. Cut the chicken into cubes. Halve the bell pepper, remove the seeds, and slice into thin strips. Rinse the bean sprouts in hot water and drain.
  5. Heat the oil in a pan. Add the bell pepper and sauté for 4 minutes. Add the chicken and curry powder; cook for another 4 minutes. Stir in Sriracha and season with salt and pepper.
  6. Remove the ciabatta from the oven, let it cool slightly, and slice open. Spread both halves with peanut butter.
  7. Layer with lettuce, chicken, and bean sprouts. Serve with the sweet-and-sour cucumber salad.
FitChef Tip: Add extra Sriracha if you like more heat.

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