Roasted Chicken Sandwich

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 965kcal

Ingredients

Chipotle Ranch

  • 1/4 cup Ranch dressing
  • 2 tsp Chipotle Sauce

Seasoning

  • Salt to taste
  • Black pepper to taste

Sandwich

  • 12 oz Chicken breast boneless skinless
  • 1 TBSP Extra-virgin olive oil
  • 4 slices Sourdough bread toasted
  • 1/2 cup Arugula
  • 1/2 cup Baby spinach
  • 12 slices Cucumber
  • 1/3 cup Roasted red peppers sliced
  • 4 slices Pepper jack cheese
  • 1/4 cup Red onion sliced thin
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Lemon Water

  • 24 oz Water cold
  • 8 slices Lemon

Instructions

  • Prep the ingredients per the instructions above.
  • Mix together the ranch and chipotle in a bowl. Season with salt and pepper to taste. Set aside.
  • Preheat a skillet on medium heat.
  • Season the chicken on both sides with salt and pepper. Drizzle with oil all over.
  • Cook the chicken: Sear the chicken golden brown on both sides. Then transfer the skillet to the oven and cook to an internal temperature of 160 degrees using a thermometer. Then set aside to rest until it cools down before slicing thin.
  • Toast the bread. Spread the chipotle ranch onto one side of each slice of bread.
  • Layer the bread with arugula and spinach, cucumber, roasted peppers, chicken, onion, and cheese.
  • Mix together the water and lemon slices. Serve over ice if desired.
  • Cut in half. Serve with chips, pickle, and lemon water.

Nutrition

Calories: 965kcal | Carbohydrates: 34g | Protein: 52g | Fat: 69g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 30g | Trans Fat: 0.04g | Cholesterol: 154mg | Sodium: 881mg | Potassium: 1104mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12711IU | Vitamin C: 13mg | Calcium: 435mg | Iron: 4mg

Roasted Chicken Sandwich

No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 965 kcal

Ingredients
 
 

Chipotle Ranch

  • 1/4 cup Ranch dressing
  • 2 tsp Chipotle Sauce

Seasoning

  • Salt to taste
  • Black pepper to taste

Sandwich

  • 12 oz Chicken breast boneless skinless
  • 1 TBSP Extra-virgin olive oil
  • 4 slices Sourdough bread toasted
  • 1/2 cup Arugula
  • 1/2 cup Baby spinach
  • 12 slices Cucumber
  • 1/3 cup Roasted red peppers sliced
  • 4 slices Pepper jack cheese
  • 1/4 cup Red onion sliced thin
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Lemon Water

  • 24 oz Water cold
  • 8 slices Lemon

Instructions
 

  • Prep the ingredients per the instructions above.
  • Mix together the ranch and chipotle in a bowl. Season with salt and pepper to taste. Set aside.
  • Preheat a skillet on medium heat.
  • Season the chicken on both sides with salt and pepper. Drizzle with oil all over.
  • Cook the chicken: Sear the chicken golden brown on both sides. Then transfer the skillet to the oven and cook to an internal temperature of 160 degrees using a thermometer. Then set aside to rest until it cools down before slicing thin.
  • Toast the bread. Spread the chipotle ranch onto one side of each slice of bread.
  • Layer the bread with arugula and spinach, cucumber, roasted peppers, chicken, onion, and cheese.
  • Mix together the water and lemon slices. Serve over ice if desired.
  • Cut in half. Serve with chips, pickle, and lemon water.

Nutrition

Calories: 965kcalCarbohydrates: 34gProtein: 52gFat: 69gSaturated Fat: 15gPolyunsaturated Fat: 19gMonounsaturated Fat: 30gTrans Fat: 0.04gCholesterol: 154mgSodium: 881mgPotassium: 1104mgFiber: 4gSugar: 9gVitamin A: 12711IUVitamin C: 13mgCalcium: 435mgIron: 4mg
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