with Spinach Salad
Ingredients: Organic chicken breast • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Sweet bell pepper • Roma tomato • Spinach • 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) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Sandwich Bun
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Baby Spinach
56 g
Italian Herb Spice Blend
5 g
Basil Pesto
0.25 cup
Mayonnaise
2 tbsp
Balsamic Vinegar
1 tbsp
Oil
1.5 tbsp
Sugar
0.5 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Core, then cut pepper into 1/8-inch slices.
- Cut tomato into 1/4-inch pieces.
- In a small bowl, combine mayo and half the pesto. Season with salt and pepper.
- To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add tomatoes and spinach. Do not mix until step 6.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with half the Italian Herb Spice Blend and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Spread remaining pesto over top. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Season with remaining Italian Herb Spice Blend and pepper.
- Cook for 3-4 min, stirring often, until tender-crisp and golden.
- Add remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
- Cook for 1-2 min, stirring often, until peppers are tender.
- Remove from heat.
- Halve buns.
- On another unlined baking sheet, arrange buns, cut-sides up. Toast buns in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
- Toss salad.
- Spread pesto mayo over top and bottom buns.
- Stack bottom buns with chicken, peppers and some of the salad. Close with top buns.
- Divide salad and sandwiches between plates.
If you've opted to get chicken breasts, prep and sear in the same way the recipe instructs you to prep and sear chicken thighs, then increase the roast time to 12-14 min.
740
kcal
Calories
35
g
Fat
5
g
Saturated Fat
57
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
48
g
Protein
135
mg
Cholesterol
1320
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
75
mg
Calcium
5.5
mg
Iron
