Sweet Chili Chicken Sandwiches

Name: Sweet Chili Chicken Sandwiches with Ranch and Side Salad
Total time: 20 min
Yield: 2
Ingredients: 2 pièce(s) Poitrines de poulet; 2 pièce(s) Pain artisan; 1 cs Purée d’ail; 56 g Mélange printanier; 4 cs Sauce au chili doux; 4 cs Vinaigrette ranch; 1 cs Mélange d’épices acidulé à l’ail; 1 cs Beurre non salé*; 0.13 cc Poivre*; 28 g Croutons; 0.06 cc Sel*; 56 g Carotte, en juliennes

with Ranch and Side Salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Wing night flavours... in a sandwich! Sweet and sticky chili sauce smothers tender, golden chicken. Spread DIY ranch on the sandwich buns, then dunk garlicky broccoli into the rest as a dip!

étiquettes:

Rapido

Allergènes:

Hvede

•Egg

•Milk

•Soja

•Schwefeldioxide und Sulfite

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes

Temps de cuisson

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

2 pièce(s)

Pain artisan

1 cs

Purée d’ail

56 g

Mélange printanier

4 cs

Sauce au chili doux

4 cs

Vinaigrette ranch

1 cs

Mélange d’épices acidulé à l’ail

28 g

Croutons

56 g

Carotte, en juliennes

Pas inclus dans votre livraison

1 cs

Beurre non salé*

0.13 cc

Poivre*

0.06 cc

Sel*

Informations nutritionnelles

Énergie (kcal)521 kcal

Énergie (kJ)2180 kJ

Graisses24 g

dont saturés3 g

Glucides68 g

dont sucres22 g

Fibres4 g

Protéines9 g

Cholestérol3 mg

Ustensiles

•Plaque de cuisson

•Essuie-tout

•Papier aluminium

•Cuillères à mesurer

Instructions

Before starting, preheat the oven to 450°F. Wash and dry all produce. Line a baking sheet with foil. Pat chicken dry with paper towels. Add chicken, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to prepared baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer.

Roast chicken in the middle of the oven for 10 min, then drizzle sweet chili sauce over top. Return chicken to the middle of the oven and roast until cooked through, 4-6 min.**

Melt 1 tbsp (2 tbsp) butter in a small microwaveable bowl or small pan over low heat. Add garlic puree, then season with salt and pepper. Halve buns. Spread garlic-butter onto cut-sides of buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep your eye on buns so they don't burn!)

Add Italian dressing to a large bowl. Top with carrots and spring mix. Do not toss until ready to serve.

Toss salad to combine.Spread ranch onto top and bottom buns, then stack with some salad and chicken. Spoon over any remaining sauce from the baking sheet. Close with top buns. Divide sandwiches and remaining salad between plates.Top salad with croutons

If you've opted to get chicken breasts, cut them into 1-inch strips, then prepare and cook them the same way the recipe instructs you to prepare and cook the chicken tenders.