with Cucumber & Spicy Mayo
Check out this delicious, easy-to-make meal designed by our chefs to help you meet your goals in time for warm weather fun. In just 10 minutes, you’ll be digging into succulent, flavorful ponzu-glazed chicken on a crusty baguette with crunchy cukes and a spicy gochujang mayo. With this light, quick lunch, you’ll have more time to get outside and play!
Allergens
Utensils
Tags
Mini Cucumber
2 unit
Demi-Baguette
2 unit
Ponzu Sauce
12 milliliters
Fully Cooked Chicken Breasts
8.6 ounce
Garlic Powder
1 teaspoon
Mayonnaise
2 tablespoon
Gochujang Sauce
0.5 ounce
Butter
1 tablespoon
Salt
Pepper
• Wash and dry produce.
• Slice cucumbers into ¼-inch rounds and place in a small bowl; season with salt and pepper. Halve and toast baguettes.
• Pat chicken dry with paper towels; cut crosswise into 1-inch-thick strips. Season with garlic powder, salt, and pepper.
• Heat ponzu and 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium-high heat, until butter is melted. Add chicken; cook until warmed through, 2-3 minutes per side. Remove from heat.
• Meanwhile, in a second small bowl, combine mayonnaise and gochujang.
• Spread cut sides of baguettes with spicy mayo. Add as many cucumber rounds as you like to bottom baguettes and top with glazed chicken. Close baguettes.
• Divide sandwiches between plates. Serve with any remaining cucumber rounds on the side.
590
kcal
Calories
29
g
Fat
10
g
Saturated Fat
52
g
Carbohydrate
12
g
Sugar
1
g
Dietary Fiber
33
g
Protein
150
mg
Cholesterol
1400
mg
Sodium
