Sweet Pepper and Pesto Chicken Sandwiches

Name: Sweet Pepper and Pesto Chicken Sandwiches with Garden Greens
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 280 g Chicken Thighs; 2 unit(s) Sandwich Bun; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Tomato; 56 g Baby Spinach; 5 g Italian Herb Spice Blend; ¼ cup Basil Pesto; 2 tbsp Mayonnaise; 1 tbsp Balsamic Vinegar; 1.5 tbsp Oil*; ½ tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Garden Greens

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Sweet and slightly tangy peppers bring an unexpected but delightful element to this sandwich, full of classic Italian flavours.

Ingredients: Chicken thigh • 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 • Roma tomatoes • Spinach • 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) • 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) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).

Tags:

New

•Discovery

Allergens:

Wheat

•Barley

•Sulphites

•Milk

•Egg

•Mustard

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

2 unit(s)

Sandwich Bun

(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Tomato

56 g

Baby Spinach

5 g

Italian Herb Spice Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

¼ cup

Basil Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Balsamic Vinegar

(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories700 kcal

Fat36 g

Saturated Fat6 g

Carbohydrate56 g

Sugar7 g

Dietary Fiber5 g

Protein38 g

Cholesterol145 mg

Sodium1380 mg

Trans Fat0.1 g

Potassium900 mg

Calcium75 mg

Iron6 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

•Large Bowl

•Small Bowl

•Measuring Spoons

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, preheat the oven to 425˚F. Wash and dry all produce.
Core, then cut pepper into 1/8-inch slices.
Cut tomato into 1/4-inch pieces.

In a small bowl, combine mayo and half the pesto. Season with salt and pepper.
To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
Add tomatoes and spinach. Do not mix until step 6.

Heat a large non-stick pan over medium-high.
While pan heats, pat chicken dry with paper towels. Season with half the Italian Herb Spice Blend and pepper.
When hot, add 1/2 tbsp (1 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
Transfer chicken to an unlined baking sheet. Spread remaining pesto over top. Roast in the middle of the oven for 10-14 min, until chicken is cooked through.**

Reheat the same pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Season with remaining Italian Herb Spice Blend and pepper.
Cook for 3-4 min, stirring often, until tender-crisp and golden.
Add remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
Cook for 1-2 min, stirring often, until peppers are tender.
Remove from heat.

Halve buns.
On another unlined baking sheet, arrange buns, cut-sides up. Toast buns in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on buns so they don't burn!)

Toss salad.
Spread pesto mayo over top and bottom buns.
Stack bottom buns with chicken, peppers and some of the salad. Close with top buns.
Divide salad and sandwiches between plates.