Italian Chicken Sandwiches
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Italian Chicken Sandwiches

Italian Chicken Sandwiches

with Roasted Sweet Potato Fries and Pesto Aioli

This chicken sammie is loaded with Italian flavours; roasted Italian spiced chicken, garlic, pan-roasted tomatoes and zippy pesto aioli, all come together in a soft bun! Don't forget to dip the sweet potato wedges!

Quick Prep
Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

80 g


0.13 cup

Basil Pesto

(Contains Milk)

4 tbsp


(Contains Egg, Mustard)

340 g

Sweet Potato

½ tbsp

Italian Seasoning

2 unit

Brioche Bun

(Contains Egg, Wheat)

1 tbsp

Garlic Puree

56 g

Onion, sliced

Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1100 kcal
Fat61 g
Saturated Fat10 g
Carbohydrate84 g
Sugar17 g
Dietary Fiber9 g
Protein61 g
Cholesterol165 mg
Sodium940 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl


Roast sweet potato fries

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with half the Italian Seasoning, salt and pepper, then toss coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the top and the middle of the oven, rotating sheets halfway through.)

Prep chicken and veggies

Cut tomato into 1/4-inch pieces. Pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Season both sides with salt, pepper and the remaining Italian Seasoning.

Cook chicken

Heat a large non-stick pan over medium high heat. When hot, add 1 tbsp oil, then the chicken. Pan-fry, until golden-brown and cooked through, 1-2 min per side.** Transfer to a plate. (TIP: Don't overcrowd the pan; cook the chicken in 2 batches for 4 ppl, using 1 tbsp oil for each batch!)

Cook veggies

Heat the same pan over medium-high heat. Add 1/2 tbsp oil (dbl for 4 ppl), then tomatoes. Cook, flipping once, until charred and softened, 2-3 min. Season with pepper. Transfer to the plate with chicken. Add the onions and garlic puree to the same pan. Cook stirring occasionally, until tender, 3-4 min. Set pan aside.

Toast buns and make aioli

Mix the pesto and mayo together in a small bowl. Halve buns. Arrange on another baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Divide half the pesto-mayo between top and bottom buns. Top bottom bun with tomato, then chicken. Top chicken with onion-garlic mixture, then top bun. Serve sweet potato fries on the side with remaining pesto-mayo for dipping.