Smoky Chipotle Chicken Sandos
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Smoky Chipotle Chicken Sandos

Smoky Chipotle Chicken Sandos

with Mini Potato Coins

Tender chicken thighs 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!


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


serving amount

280 g

Chicken Thighs

1 tbsp

Southwest Spice Blend

1 tbsp


2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk)

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


0.13 tsp


2.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories850 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate80 g
Sugar12 g
Dietary Fiber6 g
Protein39 g
Cholesterol145 mg
Sodium1460 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
Small Bowl
Large Bowl
Large Non-Stick Pan


Prep and roast potatoes

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.


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

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

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

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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