with Zippy Lemon Mayo and Fresh Salad
Take a trip to the south of France with this grilled chicken sandwich. Paired with a fresh salad and zippy lemon aioli, let us take you away! Ingredients: Chicken breast • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sweet bell pepper • Lemon • Cucumber • Basil pesto (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) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (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) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Sandwich Bun
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Basil Pesto
0.25 cup
Mayonnaise
2 tbsp
Lemon
1 unit(s)
Zesty Garlic Blend
3.5 g
Spring Mix
56 g
Mini Cucumber
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Oil*
2.5 tbsp
Salt*
0.25 tsp
Pepper*
0.25 tsp
Sugar*
0.25 tsp
- Before starting, wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Halve buns, then brush cut-side with 2 tsp (4 tsp) oil. Set aside.
- Cut cucumbers into 1/4-inch half-moons.
- Zest, then juice lemon.
- To a small bowl, add mayo and lemon zest. Season with salt and pepper, then stir to combine.
- Halve pepper, then core.
- Brush peppers with 1 1/2 tsp (3 tsp) oil, then season with salt and pepper. Set aside on a baking sheet.
- To a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add cucumbers and spring mix. Set aside. (TIP: We'll toss the salad in step 6.)
- Pat chicken dry with paper towels.
- To a medium bowl, add chicken. Drizzle with 1 tsp (2 tsp) oil, then sprinkle over half the Zesty Garlic Blend (use all for 4 servings) and season with salt and pepper. Toss to combine. Set aside.
- To one side of the grill, add peppers. Close lid and grill for 9-12 min, flipping once, until peppers are tender-crisp.
- Transfer peppers back to the baking sheet. Cover to keep warm.
- Meanwhile, add chicken to the other side of the grill. Cook for 12-16 min, flipping halfway through, until chicken is cooked through.**
- When chicken is almost done, add buns to the grill, cut-side down. Close lid and grill buns for 1-2 min, until toasted. (TIP: Keep an eye on them so they don't burn!)
- Transfer chicken and buns to the baking sheet with peppers.
- Slice chicken, then add to another medium bowl with basil pesto. Toss to coat.
- Cut peppers into 1/4-inch slices. (TIP: Remove skin, if you like.)
- Spread lemon mayo over cut-sides of buns, then top with pesto chicken and half the peppers.
- Add remaining peppers to the salad, then toss to combine.
- Divide sandwiches and salad between plates.
- Sprinkle feta over salad.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season turkey, then increase grilling time to 12-16 min.**
820
kcal
Calories
44
g
Fat
8
g
Saturated Fat
55
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
50
g
Protein
145
mg
Cholesterol
1450
mg
Sodium
0.2
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
5
mg
Iron
