with Basil Mayo and Rosemary Sweet Potato Wedges
Ingredients: Sweet potato • Chicken breast • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk_ • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Roma tomato • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Rosemary.
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Artisan Bun
2 unit(s)
Sweet Potato
2 unit(s)
Rosemary, sprig
1 unit(s)
Spring Mix
28 g
Tomato
1 unit(s)
Basil Pesto
0.25 cup
Mayonnaise
4 tbsp
Chicken Breasts
2 unit(s)
Pepper
0.063 tsp
Oil
1 tbsp
Salt
0.063 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Strip rosemary leaves from stem, then finely chop 1 tsp (2 tsp).
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes, rosemary and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Cut tomato into 1/4-inch slices.
- In a small bowl, stir together pesto and mayo. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through. **
- Heat a large non-stick pan over medium.
- When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 2-3 min per side, until golden.
- Meanwhile, on an unlined baking sheet, halve buns, then arrange, cut-side up.
- Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Thinly slice chicken,
- Spread some basil mayo on buns.
- Stack spring mix, chicken, halloumi and tomatoes on bottom buns. Close with top buns.
- Divide buns and sweet potato wedges between plates.
- Serve remaining basil mayo alongside for dipping.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Stack chicken on buns.
1190
kcal
Calories
66
g
Fat
23
g
Saturated Fat
76
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
71
g
Protein
220
mg
Cholesterol
2060
mg
Sodium
0.5
g
Trans Fat
1650
mg
Potassium
400
mg
Calcium
6.5
mg
Iron
