Grilled Provençal Organic Chicken and Pepper Sandwiches
with Zippy Lemon Aioli and Fresh Salad- Wheat
- Barley
- Milk
- Egg
- Mustard
- Sulphites
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Sulphites
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Wheat
- Peanuts
Take a trip to the south of France with this grilled chicken sandwich. Paired with a fresh salad and zippy lemon aioli, let us take you away! Ingredients: Organic chicken breast • 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 • Cucumber • Lemon • 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) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • 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) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Ingredients
2 unit(s)
Organic Chicken Breast
2 unit(s)
Sandwich Bun
(Contains: Tree nuts, Sesame, Soy, May contain traces of allergens, Wheat, Barley)
1 unit(s)
Sweet Bell Pepper
¼ cup
Basil Pesto
(Contains: May contain traces of allergens, Milk, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lemon
3.5 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
56 g
Spring Mix
1 unit(s)
Mini Cucumber
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Halve buns, then brush cut-side with 2 tsp (4 tsp) oil. Set aside.
- Cut cucumbers into 1/4-inch half-moons.
- Zest, then juice lemon.
- To a small bowl, add mayo and lemon zest. Season with salt and pepper, then stir to combine.
- Halve pepper, then core.
- Brush peppers with 1 1/2 tsp (3 tsp) oil, then season with salt and pepper. Set aside on a baking sheet.
- To a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add cucumbers and spring mix. Set aside. (TIP: We'll toss the salad in step 6.)
- Pat chicken dry with paper towels.
- To a medium bowl, add chiucken. Drizzle with 1 tsp (2 tsp) oil, then sprinkle over 1/2 tbsp (1 tbsp) Zesty Garlic Blend and season with salt and pepper. Toss to combine. Set aside.
- To one side of the grill, add peppers. Close lid and grill for 9-12 min, flipping once, until peppers are tender-crisp.
- Transfer peppers back to the baking sheet. Cover to keep warm.
- To the other side of the grill, add chicken. Cook for 6-8 min per side, until chicken is cooked through.**
- When chicken is almost done, add buns to other side of the grill, cut-side down. Close lid and grill buns for 1-2 min, until toasted. (TIP: Keep an eye on them so they don't burn!)
- Transfer chicken and buns to the baking sheet with peppers.
- Slice chicken, then add to another medium bowl with basil pesto. Toss to coat.
- Cut peppers into 1/4-inch slices. (TIP: Remove skin, if you like.)
- Spread lemon aioli over cut-sides of buns, then top with pesto chicken and half the peppers.
- Add remaining red peppers to the salad, then toss to combine.
- Divide sandwiches and salad between plates.
- Sprinkle feta over salad.
If you've opted to get organic chicken breasts, prep and grill in the same way the recipe instructs you to prep and grill turkey, then increase the grill time to 6-8 mins per side.** Follow the rest of the instructions as written.
