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Smoky Chipotle Chicken Sandos
Prepped in 10
Very High Fibre
High Protein
Quick
Smoky Chipotle Chicken Sandos

with Mini Potato Coins

8 min
Difficulty: 2/3

Ingredients: Red potato • Chicken thighs • 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) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Chipotle sauce (milk, soy, egg, mustard) (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) • 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

Triticale
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
Egg
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Utensils

Large Bowl
Large Non-Stick Pan
Parchment Paper
Baking Sheet
Measuring Spoons
Strainer

Tags

Very High Fibre
Regional-specialty
High Protein
Quick
Handhelds
Ingredients
Chicken Thighs

Chicken Thighs

270 g

Southwest Spice Blend

Southwest Spice Blend

6 g

Cornstarch

Cornstarch

9 g

Artisan Bun

Artisan Bun

2 unit(s)

Spring Mix

Spring Mix

28 g

Dill Pickle, sliced

Dill Pickle, sliced

90 mL

Chipotle Sauce

Chipotle Sauce

4 tbsp

Red Potato

Red Potato

350 g

Salt*

Salt*

0.31 tsp

Pepper*

Pepper*

0.125 tsp

Butter*

Butter*

1 tbsp

Oil*

Oil*

2.5 tbsp

Preparation
1
Prep and roast potatoes
  • 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.
2
Prep
  • 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.
3
Cook chicken
  • 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 5-6 min per side, flipping once, until golden and cooked through.**
4
Toast buns
  • 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!)
5
Finish and serve
  • 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.
Nutrition per serving

820

kcal

Calories

39

g

Fat

9

g

Saturated Fat

79

g

Carbohydrate

13

g

Sugar

7

g

Dietary Fiber

39

g

Protein

150

mg

Cholesterol

1490

mg

Sodium

0.4

g

Trans Fat

1350

mg

Potassium

125

mg

Calcium

6

mg

Iron

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