Ingredients
Hot Honey Mustard Sauce
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Cayenne pepper
- Salt
- Black pepper
- 3 TBSP Honey
- 2 TBSP Yellow mustard
Sandwich
- 8 oz Boneless chicken thighs
- 1 tsp Extra-virgin olive oil
- 1 cup Pickle slices
- 2 Sub rolls
Sides
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- ½ cup Hummus
Mango Lassi
- 1 cups Frozen mango
- 1/4 cup Plain yogurt
- 3 cups Milk
- 1 TBSP Honey to taste
- ¼ tsp Ground cardamom
Instructions
- Prepare all ingredients as listed above.
- In a small bowl, combine all ingredients for the hot honey mustard sauce. Mix until well combined, then reserve half of the sauce for serving.
- Preheat the air fryer or oven to 400°F (204°C).
- Cube the boneless chicken thighs into bite-sized pieces. Mix the chicken with the remaining half of the sauce and 1 tsp olive oil until evenly coated.
- Place the chicken in the air fryer basket or on a lined baking sheet. Cook until the internal temperature reaches 165°F (74°C) for safe consumption, about 12–15 minutes depending on appliance and size of chicken pieces.
- While the chicken cooks, slice the sub rolls in half and lightly toast them in a toaster oven until golden.
- Assemble the sandwiches: Layer the honey mustard chicken on the bottom half of each toasted roll. Add pickle slices and drizzle with reserved sauce. Top with the other half of the roll and gently press down. Slice in half for serving.
- For the Mango Lassi, blend the mango, yogurt, milk, sugar, and ground cardamom until smooth and creamy. Adjust sweetness to taste.
- Serve the sandwiches alongside carrots and hummus, with the Mango Lassi on the side for a refreshing finish.
Nutrition
Calories: 1003kcal | Carbohydrates: 116g | Protein: 46g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 1551mg | Potassium: 1446mg | Fiber: 10g | Sugar: 73g | Vitamin A: 12531IU | Vitamin C: 36mg | Calcium: 601mg | Iron: 14mg
Hot Honey Mustard
Ingredients
Hot Honey Mustard Sauce
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Cayenne pepper
- Salt
- Black pepper
- 3 TBSP Honey
- 2 TBSP Yellow mustard
Sandwich
- 8 oz Boneless chicken thighs
- 1 tsp Extra-virgin olive oil
- 1 cup Pickle slices
- 2 Sub rolls
Sides
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- ½ cup Hummus
Mango Lassi
- 1 cups Frozen mango
- 1/4 cup Plain yogurt
- 3 cups Milk
- 1 TBSP Honey to taste
- ¼ tsp Ground cardamom
Instructions
- Prepare all ingredients as listed above.
- In a small bowl, combine all ingredients for the hot honey mustard sauce. Mix until well combined, then reserve half of the sauce for serving.
- Preheat the air fryer or oven to 400°F (204°C).
- Cube the boneless chicken thighs into bite-sized pieces. Mix the chicken with the remaining half of the sauce and 1 tsp olive oil until evenly coated.
- Place the chicken in the air fryer basket or on a lined baking sheet. Cook until the internal temperature reaches 165°F (74°C) for safe consumption, about 12–15 minutes depending on appliance and size of chicken pieces.
- While the chicken cooks, slice the sub rolls in half and lightly toast them in a toaster oven until golden.
- Assemble the sandwiches: Layer the honey mustard chicken on the bottom half of each toasted roll. Add pickle slices and drizzle with reserved sauce. Top with the other half of the roll and gently press down. Slice in half for serving.
- For the Mango Lassi, blend the mango, yogurt, milk, sugar, and ground cardamom until smooth and creamy. Adjust sweetness to taste.
- Serve the sandwiches alongside carrots and hummus, with the Mango Lassi on the side for a refreshing finish.
Nutrition
Calories: 1003kcalCarbohydrates: 116gProtein: 46gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 156mgSodium: 1551mgPotassium: 1446mgFiber: 10gSugar: 73gVitamin A: 12531IUVitamin C: 36mgCalcium: 601mgIron: 14mg
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