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BBQ Chicken and Mushroom Melts
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BBQ Chicken and Mushroom Melts

BBQ Chicken and Mushroom Melts

with Honey-Dijon Dressed Greens

You won't need to fire up the grill for this one as we've made it easy to get that BBQ flavour! These drool-worthy chicken sandwiches are piled high with sautéed mushrooms and melty cheese! YUM!

Tags:
Quick
Discovery
Allergens:
Egg
Wheat
Milk
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

1 tbsp

BBQ Seasoning

2 unit

Brioche Bun

(Contains Egg, Wheat)

113 g

Mushrooms

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

1 tbsp

Honey

1 tbsp

Dijon Mustard

(Contains Mustard)

113 g

Spring Mix

1 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Pepitas

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories910 kcal
Fat52 g
Saturated Fat17 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber5 g
Protein60 g
Cholesterol190 mg
Sodium1870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

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

Instructions

Prep
1

Before starting, preheat the oven to 450°F.Wash and dry all produce.

Thinly slice mushrooms. Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle BBQ Seasoning over top.

Sear chicken
2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until chicken is golden-brown, 3-4 min per side. Transfer to a parchment-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 6-8 min.** Carefully wipe pan clean.

Cook mushrooms
3

Heat the same pan over medium-high. Add 1 tbsp butter, then swirl to melt. Add mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper.

Make vinaigrette
4

While mushrooms cook, whisk together Dijon, honey, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper.

Melt cheese and toast buns
5

When chicken is done, top with mushrooms, then cheese. Bake, in the middle of the oven, until cheese melts, 3-4 min. While cheese melts, halve buns, then arrange on another baking sheet, cut-side up. Toast in the top of the oven, until golden brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
6

Add spring mix to bowl with vinaigrette. Toss to combine. Top bottom buns with some salad greens, then chicken and top buns. Serve chicken mushroom melts with salad alongside. Sprinkle pepitas over salad.

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