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BBQ Chicken Breast Sandwiches

BBQ Chicken Breast Sandwiches

with Potato Coins and Chive Ranch

Custom recipe
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BBQ cookout taste in a speedy chicken sammie! Cutting the potatoes into coins makes this recipe extra quick.

Tags:QuickFamily Friendly
Allergens:Soy/SojaWheat/BléMustard/MoutardeEgg/OeufMilk/LaitSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

460 g

Russet Potato

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

56 g

Spring Mix

7 g

Chives

4 tbsp

BBQ Sauce

(ContainsMustard/Moutarde)

6 tbsp

Ranch Dressing

(ContainsSoy/Soja, Egg/Oeuf, Milk/Lait)

½ tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

½ tbsp

Seasoned Salt

Not included in your delivery

2.5 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1090 kcal
Fat54 g
Saturated Fat6 g
Carbohydrate100 g
Sugar21 g
Dietary Fiber6 g
Protein51 g
Cholesterol130 mg
Sodium2390 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Small Bowl
Measuring Spoons
Paper Towel
Aluminum Foil
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce Cut potatoes into 1/4-inch rounds. Add potatoes, half the seasoned salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-22 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2

Meanwhile, pat chicken dry with paper towels. Add chicken, remaining seasoned salt and 1/2 tbsp oil (dbl both for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer. Roast chicken in the top of the oven for 12 min, then carefully remove the sheet from the oven and drizzle BBQ sauce over tops of chicken. Return chicken to the oven and roast until cooked through, 4-6 min.**

3

Meanwhile, thinly slice chives. Add ranch dressing, half the chives and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

4

Halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

5

Add 1/2 tbsp vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and remaining chives, then toss to combine.

6

Slice chicken. Spread some chive ranch on top buns. Stack chicken and some salad on bottom buns. Close with top buns. Divide chicken sandwiches, potato coins and remaining salad between plates. Serve remaining chive ranch alongside for dipping.