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!

Allergens:
Soy
Wheat
Milk
Mustard
Egg

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

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 tbsp

Southwest Spice Blend

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

28 g

Spring Mix

90 mL

Dill Pickle, sliced

4 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

350 g

Red Potato

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

2.5 tbsp

Oil*

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Nutrition Values

Calories820 kcal
Fat38 g
Saturated Fat9 g
Carbohydrate82 g
Sugar12 g
Dietary Fiber7 g
Protein39 g
Cholesterol150 mg
Sodium1490 mg
Trans Fat0.4 g
Potassium1350 mg
Calcium250 mg
Iron6 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

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

Instructions

Prep and roast potatoes
1
  • 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.