Roasted Romesco Chicken Sandwiches
with Arugula & Creamy Parmesan Dressing
Active:
10m
Total:
30m
Tender, romesco coated chicken and creamy, parmesan dressed arugula are piled onto toasted baguettes with chopped roasted red peppers for these hearty sandwiches.
Details
Tender, romesco coated chicken and creamy, parmesan dressed arugula are piled onto toasted baguettes with chopped roasted red peppers for these hearty sandwiches.
Nutrition per serving
55g Protein / 5g Fiber / 820 Calories
45g Of Protein
Ingredients
2 each
Boneless, Skinless Chicken Breasts
2 each
Small Baguettes
2 oz
Arugula
1 oz
Sliced Roasted Red Peppers
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 tbsp
Mayonnaise
¼ cup
Grated Parmesan Cheese
3 tbsp
Romesco Sauce (contains almonds)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguettes. Roughly chop the peppers. In a large bowl, combine the mayonnaise, parmesan, and a drizzle of olive oil.
step 2
Roast the chicken
Line two sheet pans with foil. Pat the chicken dry with paper towels. Place on one sheet pan. Drizzle with olive oil and season on both sides with salt, pepper, and the spice blend. Roast 18 to 22 minutes, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Toast the baguettes & serve your dish
Meanwhile, add the halved baguettes to the remaining sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven. Just before serving, add the arugula to the bowl of dressing; toss to combine. Assemble the sandwiches using the toasted baguettes, dressed arugula, sliced chicken, romesco sauce, and chopped peppers. Enjoy!
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguettes. Roughly chop the peppers. In a large bowl, combine the mayonnaise, parmesan, and a drizzle of olive oil.
step 2
Roast the chicken
Line two sheet pans with foil. Pat the chicken dry with paper towels. Place on one sheet pan. Drizzle with olive oil and season on both sides with salt, pepper, and the spice blend. Roast 18 to 22 minutes, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Toast the baguettes & serve your dish
Meanwhile, add the halved baguettes to the remaining sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven. Just before serving, add the arugula to the bowl of dressing; toss to combine. Assemble the sandwiches using the toasted baguettes, dressed arugula, sliced chicken, romesco sauce, and chopped peppers. Enjoy!
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