Smoky Chipotle Chicken Breast Sandos
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Smoky Chipotle Chicken Breast Sandos

Smoky Chipotle Chicken Breast Sandos

with Mini Potato Coins

Juicy chicken breasts coated in Southwest spices and slathered with smoky chipotle sauce will have you screaming with delight! But don't fret — our chipotle sauce is more smoky than spicy!

Tags:
Spicy
Quick
Allergens:
Wheat
Egg
Milk
Mustard
Soy

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 Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Southwest Spice Blend

1 tbsp

Cornstarch

2 unit(s)

Artisan Bun

(Contains Wheat)

28 g

Spring Mix

90 mL

Dill Pickle, sliced

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

350 g

Red Potato

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

2.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories680 kcal
Fat17 g
Saturated Fat2.5 g
Carbohydrate80 g
Sugar11 g
Dietary Fiber6 g
Protein49 g
Cholesterol124 mg
Sodium1110 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

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

Cooking Steps

Prep and roast potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Slice potatoes into 1/4-inch coins.Add potatoes, 1 tsp (2 tsp) Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-22 min.

Prep
2

Meanwhile, drain pickles. Pat dry with paper towels.Heat a large non-stick pan over medium.While the pan heats, pat chicken dry with paper towels. Add chicken and 1/2 tbsp (1 tbsp) oil to a large bowl. Sprinkle with salt, pepper, remaining Southwest Spice Blend, then cornstarch. Flip to coat.

Cook chicken
3

When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook chicken in 2 batches, using 1 tbsp oil per batch.) Cook chicken, flipping halfway through, until golden-brown and cooked through, 4-5 min per side.**

Toast buns
4

Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter on cut sides.Add buns, cut-side up, on an unlined baking sheet.Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on them so they don't burn!)

Finish and serve
5

Stack chicken on bottom buns, then drizzle some chipotle sauce over chicken.Stack pickles and spring mix on top, then close with top buns.Divide sandos and potato coins between plates.Serve any remaining pickles and chipotle sauce alongside for dipping.

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