BBQ Chicken Breast Sandwiches
with Potato Coins and Chive Ranch- Soy
- Wheat
- Milk
- Mustard
- Egg
- Sulphites
Enjoy BBQ cookout flavours in a speedy chicken sammie! Cutting the potatoes into no-fuss coins makes this recipe extra quick.
Ingredients
2 unit
Chicken Breasts
460 g
Russet Potato
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
56 g
Spring Mix
7 g
Chives
4 tbsp
BBQ Sauce
(Contains: Mustard)
6 tbsp
Ranch Dressing
(Contains: Egg, Milk)
½ tbsp
White Wine Vinegar
(Contains: Sulphites)
½ tbsp
Seasoned Salt
Not included in your delivery
2.5 tbsp
Oil*
¾ tsp
Sugar*
0.06 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.)
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.**
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.
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 buns so they don't burn!)
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.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The BBQ chicken and chive ranch combination was a standout hit, with many reviewers calling it one of their favourite Hello Fresh meals. The BBQ sauce adds great flavour, though some found it a touch too sweet or heavy.
- Ease of prep: Most reviewers found this meal quick and easy to pull together, though several noted the actual cook time ran longer than the instructions suggested, particularly for the potatoes.
- Suggestions: Butterfly or flatten the chicken breast before roasting to help it cook more evenly and fit the bun better; some reviewers also recommend searing the chicken in a cast iron pan or finishing it on the grill for added colour and flavour. A few reviewers had great results cooking the potatoes in an air fryer for a crispier result, and cutting them thinner also helped. Adding a pickle, tomato, or a slice of cheese to the sandwich rounds it out nicely.
- Leftovers: The assembled sandwiches can go soggy if left to sit, so store components separately; the chicken and potatoes kept well and made great next-day lunches.
- Sauce: The chive ranch was a favourite for dipping both the sandwich and potato coins; consider making a double batch if you like extra for the table. Some reviewers found the salad vinaigrette too sharp and preferred using the ranch as the salad dressing instead.
