with Mini Potato Coins
Ingredients: Red potato • Chicken breast • Artisan bun (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) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cornstarch • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Southwest Spice Blend
6 g
Cornstarch
9 g
Artisan Bun
2 unit(s)
Spring Mix
28 g
Dill Pickle, sliced
90 mL
Chipotle Sauce
4 tbsp
Red Potato
350 g
Salt
0.31 tsp
Pepper
0.125 tsp
Butter
1 tbsp
Oil
2.5 tbsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Remove any brown spots from potatoes and cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, 1 tsp (2 tsp) Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
- Roast in the bottom of the oven for 20-22 min, flipping halfway through, until tender and golden.
- Meanwhile, drain pickles. Pat dry with paper towels.
- Heat a large non-stick pan over medium.
- While the pan heats, pat chicken dry with paper towels.
- To a large bowl, add chicken and 1/2 tbsp (1 tbsp) oil. Sprinkle with salt, pepper, remaining Southwest Spice Blend, then cornstarch. Flip to coat.
- When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook chicken in 2 batches, using 1 tbsp oil per batch.)
- Cook chicken for 6-8 min per side, flipping once, until golden and cooked through.**
- Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter on cut sides.
- On an unlined baking sheet, arrange buns, cut-side up.
- Toast in the top of the oven for 4-5 min, until browned. (TIP: Keep an eye on them so they don't burn!)
- Stack chicken on bottom buns, then drizzle some chipotle sauce over chicken.
- Stack pickles and spring mix on top, then close with top buns.
- Divide sandos and potato coins between plates.
- Serve with any remaining pickles and chipotle sauce alongside for dipping.
If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prep chicken thighs. Increase pan-frying time to 6-8 min per side.**
860
kcal
Calories
38
g
Fat
9
g
Saturated Fat
79
g
Carbohydrate
13
g
Sugar
7
g
Dietary Fiber
49
g
Protein
145
mg
Cholesterol
1430
mg
Sodium
0.4
g
Trans Fat
1550
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
with Dill Pickles and Mini Potato Coins
with Dill Pickles and Mini Potato Coins
with Dill Pickles and Mini Potato Coins
