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Italian-Spiced Chicken Sandwiches

Italian-Spiced Chicken Sandwiches

with Roasted Potato Wedges and Marinara

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This chicken sammie is loaded with Italian flavours! Spiced chicken, garlicky onions, tomatoes and rustic marinara all come together in a soft bun! Don't forget to dip the potato wedges in your side sauce!

Tags:Family Friendly
Allergens:GlutenEgg

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

2 tsp

Italian Seasoning

2 unit

Brioche Bun

(ContainsGluten, Egg)

1 unit

Garlic, cloves

56 g

Yellow Onion

28 g

Spring Mix

460 g

Russet Potato

½ cup

Marinara Sauce

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate90 g
Sugar13 g
Dietary Fiber7 g
Protein57 g
Cholesterol134 mg
Sodium890 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Small pot
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1 tsp Italian Seasoning (dbl for 4 ppl), salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

2

Meanwhile, peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. 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 1 tsp Italian Seasoning (dbl for 4 ppl).

3

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

4

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and garlic. Cook, stirring occasionally, until onions are tender, 4-5 min. Season with salt and pepper. Remove the pan from heat. Set aside.

5

Heat a small pot over medium heat. When hot, add marinara sauce. Cook, stirring often, until warmed through, 2-3 min. Remove the pot from heat. Halve buns. Arrange buns on another unlined 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!)

6

Add half the marinara sauce to the pan with onions. Stir to combine. Stack spring mix, then chicken on bottom buns. Top chicken with marinara mixture. Close with top buns. Serve potato wedges alongside with remaining marinara for dipping.