Roasted chicken breast sandwich

Name: Roasted chicken breast sandwich
Total time: 1800 s
Yield: 2 Serving
Cuisine: British
Ingredients: 300 g Skinless Chicken breast; 2 tbsp Extra-virgin olive oil; 2 tbsp Vinegar; 1 tbsp Soy sauce; 1 tbsp HP sauce; 1/2 tbsp Lime juice; 1 tsp Dijon mustard; Pinch salt; Pinch ground black pepper; 2 slice Whole wheat bread; 2 soft boiled egg; 80 g Frozen edamame; 40 g Frozen carrots

Jeerapa K. @kimdigiti

Thailand

Roasted chicken breast sandwich

Jeerapa K. @kimdigiti

Saved

Ingredients

30 min(cook time), prep time(overnight)

2 Serving

Chicken marinade
300 gSkinless Chicken breast
2 tbspExtra-virgin olive oil
2 tbspVinegar
1 tbspSoy sauce
1 tbspHP sauce
1/2 tbspLime juice
1 tspDijon mustard
Pinchsalt
Pinchground black pepper
Sandwich ingredients
2 sliceWhole wheat bread
2 tsp Sriracha mayo
Side dish
2soft boiled egg
80 gFrozen edamame
40 gFrozen carrots

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Steps

30 min(cook time), prep time(overnight)

1

Cut the chicken into about 150 g each. Marinade the chicken in the fridge overnight (if you don’t have time, 30 min is okay, but you have to pierce the chicken meat with a fork).
2

Preheat the oven to 250c. Roast the marinade chicken for about 15-20 min. Check for doneness. Rest for 5 min before you slice.
3

Boiled the eggs. Defrost frozen vegetable. Toast the slices whole wheat bread. Spread Sriracha mayo on one side of the bread.
4

Put sliced roasted chicken on your sandwich. Serve with side dish.