Ingredients
For the Cowboy Butter
- 1 TBSP Garlic minced
- 1 TBSP Fresh parsley chopped
- 1 TBSP Fresh chives chopped
- 1 TBSP Fresh thyme chopped
- ½ Lemon squeezed
- 1 tsp Dijon mustard
- 1 tsp Paprika
- 1 tsp Worcestershire sauce
- 1 tsp Red pepper flakes
- Salt
- Black pepper
- 4 TBSP Mayonnaise
For the Chicken
- 8 oz Boneless chicken thighs
For the Rooibos Iced Tea
- 4 cups Water
- 2 Rooibos tea bags (or 1 tsp of loose rooibos tea per bag)
- 2 TBSP Honey or sugar adjust to taste
- Ice cubes for serving
For the Cucumber Salad
- 1 cup Cucumber thinly sliced
- ¼ cup Shredded cabbage mix
- ½ TBSP Fresh dill
- ½ TBSP Salt
- ½ tsp Red pepper flakes
- ½ TBSP Rice wine vinegar
- ½ TBSP Reduced-sodium soy sauce
For Serving
- 2 Sub rolls
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- ½ cup Hummus
- 2 Pickle spears
Instructions
- Prepare the cowboy butter: In a small bowl, combine the garlic, parsley, chives, thyme, lemon juice, Dijon mustard, paprika, Worcestershire sauce, red pepper flakes, salt, black pepper, and mayonnaise. Mix until fully combined. Reserve a few tablespoons for spreading on the sandwich rolls later.
- Marinate the chicken: Coat the chicken thighs with 1½ TBSP of the cowboy butter per serving. Cover and refrigerate for at least 1 hour, or up to overnight, to marinate.
- Cook the chicken: Preheat your air fryer to 385°F (196°C) or your oven to 400°F (204°C). Place the marinated chicken thighs in the air fryer basket or on a baking sheet. Cook until the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Remove from heat and let rest slightly before slicing.
- Prepare the rooibos iced tea: Bring the water to a boil, then remove from heat. Steep the rooibos tea bags for 10 minutes. Remove the bags and sweeten the tea to taste with honey or sugar. Let it cool to room temperature, then refrigerate until chilled. Serve over ice.
- Make the cucumber salad: In a container with a lid, combine the cucumber, cabbage mix, dill, salt, red pepper flakes, rice wine vinegar, and soy sauce. Seal and shake well until everything is evenly coated. Set aside.
- Toast and prepare the rolls: Lightly toast the sub rolls until golden brown. Spread the reserved cowboy butter on the inside of each roll.
- Assemble the sandwich: Slice the cooked chicken into strips. Layer the chicken on the toasted rolls, followed by a generous scoop of cucumber salad. Close the sandwich and cut each roll in half.
- Serve: Plate the cowboy butter sandwich alongside carrot sticks and hummus. Add a pickle spear and a glass of chilled rooibos iced tea.
Nutrition
Calories: 788kcal | Carbohydrates: 58g | Protein: 32g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 3225mg | Potassium: 932mg | Fiber: 10g | Sugar: 11g | Vitamin A: 12348IU | Vitamin C: 36mg | Calcium: 170mg | Iron: 15mg
Cowboy Butter Sandwich
Ingredients
For the Cowboy Butter
- 1 TBSP Garlic minced
- 1 TBSP Fresh parsley chopped
- 1 TBSP Fresh chives chopped
- 1 TBSP Fresh thyme chopped
- ½ Lemon squeezed
- 1 tsp Dijon mustard
- 1 tsp Paprika
- 1 tsp Worcestershire sauce
- 1 tsp Red pepper flakes
- Salt
- Black pepper
- 4 TBSP Mayonnaise
For the Chicken
- 8 oz Boneless chicken thighs
For the Rooibos Iced Tea
- 4 cups Water
- 2 Rooibos tea bags (or 1 tsp of loose rooibos tea per bag)
- 2 TBSP Honey or sugar adjust to taste
- Ice cubes for serving
For the Cucumber Salad
- 1 cup Cucumber thinly sliced
- ¼ cup Shredded cabbage mix
- ½ TBSP Fresh dill
- ½ TBSP Salt
- ½ tsp Red pepper flakes
- ½ TBSP Rice wine vinegar
- ½ TBSP Reduced-sodium soy sauce
For Serving
- 2 Sub rolls
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- ½ cup Hummus
- 2 Pickle spears
Instructions
- Prepare the cowboy butter: In a small bowl, combine the garlic, parsley, chives, thyme, lemon juice, Dijon mustard, paprika, Worcestershire sauce, red pepper flakes, salt, black pepper, and mayonnaise. Mix until fully combined. Reserve a few tablespoons for spreading on the sandwich rolls later.
- Marinate the chicken: Coat the chicken thighs with 1½ TBSP of the cowboy butter per serving. Cover and refrigerate for at least 1 hour, or up to overnight, to marinate.
- Cook the chicken: Preheat your air fryer to 385°F (196°C) or your oven to 400°F (204°C). Place the marinated chicken thighs in the air fryer basket or on a baking sheet. Cook until the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Remove from heat and let rest slightly before slicing.
- Prepare the rooibos iced tea: Bring the water to a boil, then remove from heat. Steep the rooibos tea bags for 10 minutes. Remove the bags and sweeten the tea to taste with honey or sugar. Let it cool to room temperature, then refrigerate until chilled. Serve over ice.
- Make the cucumber salad: In a container with a lid, combine the cucumber, cabbage mix, dill, salt, red pepper flakes, rice wine vinegar, and soy sauce. Seal and shake well until everything is evenly coated. Set aside.
- Toast and prepare the rolls: Lightly toast the sub rolls until golden brown. Spread the reserved cowboy butter on the inside of each roll.
- Assemble the sandwich: Slice the cooked chicken into strips. Layer the chicken on the toasted rolls, followed by a generous scoop of cucumber salad. Close the sandwich and cut each roll in half.
- Serve: Plate the cowboy butter sandwich alongside carrot sticks and hummus. Add a pickle spear and a glass of chilled rooibos iced tea.
Nutrition
Calories: 788kcalCarbohydrates: 58gProtein: 32gFat: 49gSaturated Fat: 9gPolyunsaturated Fat: 19gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 123mgSodium: 3225mgPotassium: 932mgFiber: 10gSugar: 11gVitamin A: 12348IUVitamin C: 36mgCalcium: 170mgIron: 15mg
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