Friday, July 18, 2014

Chicken & Greens Sandwich

Oh Friday, you are here at last. I was waiting for you! This weekend is going to be a busy one in the kitchen. I'm hoping the non-humid, slightly breezy weather we've been enjoying the past two days sticks around for another two. I've got to make some cute desserts (which I'm sure will eventually be shared here) for a little shindig I'm helping host next week. I'm excited though. I get excited about spending time in the kitchen.

Anyway, let's talk about today's recipe. It's a delicious and healthy-ish sandwich that was born out of a we-need-to-use-this-before-it-goes-off type of desperation. As you may or may not know, I was in and out of North Dakota from the end of April to the beginning of July. This meant that baby sister had to do the grocery shopping on her own and didn't always eat everything she purchased. So, one of the weekends that I had come home, she told me there was a bunch of broccoli rabe in the fridge that needed to be used and she said it would probably be delicious on a chicken sandwich, so guess what? I planned on making that sandwich. However, it turns out that it wasn't broccoli rabe, it was broccolini. The little weirdo doesn't always know what's what.

That minor detail didn't change our plans. We made chicken sandwiches and topped them with broccolini. Of course, since it's summertime, the chicken was slapped onto a hot grill and to add some color to the sam, I threw on some red onion. This was a delicious, satisfying, and pretty nutritious lunch and it's one you might want to make for yourself this weekend.
Ingredients [serves 2]:
2 chicken thighs or breasts
2 rolls
bundle of greens - broccolini, broccoli rabe, kale, mustard greens, something dark and hardy is ideal
2 cloves of garlic, roughly chopped
½ teaspoon crushed pepper flakes
½ cup grated cheese - gruyere, provolone, swiss, havarti, a white melting cheese is perfect
½ red onion, sliced
olive oil
salt & pepper

Start by cooking the chicken because it'll take the longest. I used thighs because I think dark meat is more delicious and flavorful but if you're watching your waistline, you could use chicken breast or turkey scallopini. Drizzle the meat with a little olive oil and then sprinkle with salt and pepper and toss on the grill. If you don't have access to a grill you can use a grill pan, cast iron skillet, or bake the chicken in the oven. On the grill the chicken will take 8 to 10 minutes on each side. If you're unsure whether your chicken's cooked through, stab it with a thermometer and look for 165F or do it the old fashioned way and give the meat a slice through and make sure there's no more pink in the center.

While you wait for the chicken to get good and tasty, you can be working on the greens. In a large pan, add 1 tablespoon of olive oil, roughly chopped garlic, and crushed red pepper flakes. Heat over a low flame until the garlic sizzles and then add in the broccolini (or whatever greens you decided to use). Cook until the vegetables are wilted and they turn a more vibrant green. I like to cook them until they're just tender but still have a bite. If you prefer a softer vegetable, cook for just a bit longer. But be warned! Don't cook them too long or else they'll lose the vibrant green color and end up a dull, khaki colored mess.
Once the greens are done, heat up another teaspoon of olive oil in the same pan and toss in the onions and cook them until they're caramelized a bit on the edges and sweet and lovely.
To assemble the sandwiches, split the rolls in half. For a lower carb alternative, you could assemble these on a wheat roll or one of those no carb breads made with flax or use butter lettuce and turn this into a make-shift lettuce wrap.
Layer a piece of chicken, cheese, greens, maybe a little more cheese, and onions and close up the sandwich. Slice it in half and serve. I placed additional greens alongside my sandwiches as well as a few crunchy gherkins.
These sandwiches are delicious! The char of the grilled chicken is delicious with the spicy wilted greens and the sweet red onions and the salty melted cheese. This is the perfect summery lunch - how about packing them up for a picnic - and would also be delicious as a light dinner, especially if you're trying to keep trim.

Here's the recipe page:

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