Honey Mustard Roasted Chicken Sandwich
with Apples and Sweet Potato Wedges
Durée de préparation:
25 minutes Allergènes:- Moutarde•
- Lait•
- Oeuf•
- Soya•
- Blé•
- Poisson•
- Lait•
- Sésame•
- Oeuf•
- Blé•
- Crustacés•
- Soya•
- Gluten•
- Sulfites•
- Peut contenir des traces d’allergènes•
- Noix•
- Triticale•
- Moutarde•
- Arachides
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
2 pièce(s)
Poitrines de poulet
1 cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Poisson, Lait, Sésame, Oeuf, Blé, Crustacés, Soya, Gluten, Sulfites)
¼ tasse(s)
Cheddar, râpé
(Contient: Lait)
4 g
Sel d’ail
(Peut contenir : Lait, Sésame, Blé, Soya, Sulfites, Noix, Triticale, Moutarde, Arachides)
2 cs
Mayonnaise
(Contient: Moutarde, Oeuf Peut contenir : Poisson, Lait, Sésame, Blé, Crustacés, Soya, Gluten, Sulfites, Noix, Moutarde)
2 pièce(s)
Pain artisan
(Contient: Lait, Soya, Blé Peut contenir : Lait, Sésame, Oeuf, Soya, Sulfites, Moutarde)
Informations nutritionnelles
Énergie (kcal)780 kcal
Graisses24 g
dont saturés6 g
Glucides88 g
dont sucres26 g
Fibres9 g
Protéines52 g
Cholestérol150 mg
Sel1370 mg
Gras Trans0.2 g
Potassium1300 mg
Calcium225 mg
Fer4.5 mg
- Before starting, preheat the oven to 450°F.
Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch-thick wedges. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, to a small bowl, stir together half the honey and half the Dijon. Set aside.
- Line a baking sheet with parchment.
- Pat chicken dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then the chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to the prepared baking sheet. Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Meanwhile, core, then cut apple into 1/4-inch slices.
- To a small bowl, add remaining honey, remaining Dijon and mustard. Stir to combine.
- Halve buns.
- Arrange buns on a parchment-lined baking sheet, cut-sides up. Sprinkle cheese over top buns. Toast for 3-4 min, until golden and cheese is melted. (TIP: Keep an eye on them so they don't burn!)
- Spread half the mayo onto bottom bun. Stack chicken, then apples on bottom buns. Close with top buns.
- Divide sweet potatoes and sandwiches between plates. Serve remaining mayo on the side for dipping.