BBQ Chicken and Mushroom Melts

BBQ Chicken and Mushroom Melts

with Honey-Dijon Dressed Greens

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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!


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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Chicken Thighs

1 tbsp

BBQ Seasoning

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

113 g


½ cup

Monterey Jack Cheese, shredded


1 tbsp


1 tbsp

Dijon Mustard


113 g

Spring Mix

1 tbsp

White Wine Vinegar


28 g


Not included in your delivery

1 tbsp

Unsalted Butter*


2.5 tbsp


½ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories910 kcal
Fat52 g
Saturated Fat17 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber5 g
Protein60 g
Cholesterol190 mg
Sodium1870 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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!)


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.