Roasted Chicken Sandwich
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