The Balanced Kitchen

Time for food. Time for Life.

  • Home
  • Services
    • Family Programs
    • Individual Programs
    • Wrap-Around Coaching
    • Meal Preparation, with a twist
    • Workshops
    • What is Health Coaching?
    • Frequently Asked Questions
  • About
    • Policies
  • Blog
  • Recipes
    • Cooking Resources
  • Events
  • Testimonials
  • Contact

Simple Roasted Chicken and Vegetable Medley Sandwiches

October 6, 2016 By Jessica Braider 2 Comments

I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.


fullsizerender-2

It is funny the things we can get excited about sometimes. For me, an unexpected moment of excitement has been around this Sabra Spread contest that I was invited to join through The Recipe Redux. To be honest, I was totally psyched to have reached the stage in my food blogging journey where I get to receive samples and create a recipe around a new product that I feel good about sharing with you. It was super cool to receive the FedEx box with an insulated bag inside filled with samples. And it was equally cool to be able to take my first taste of all three of the different spreads, Garlic Herb, Sea Salt & Cracked Pepper, and Honey Mustard, and know right away that I was excited to start playing around with them in the kitchen. When these small pleasures happen I think it is important to savor them and take the time to relish in them, after all shouldn’t life be about the simple and unexpected pleasures?!


So in the spirit of sharing simple pleasures, I wanted to share with you one of our family’s go-to sandwiches these days. Despite my best efforts, my boys have been giving me a run for my money on lunches recently. My 8-year-old in particular has been less than enthusiastic about a lot of the options that I normally offer, so coming up with this simple lunch option to throw into the rotation has been a life saver! I wanted something that he would be excited about, that I could feel good about, that wouldn’t take too long to prepare, and that wouldn’t break the bank. This Simple Roasted Chicken and Vegetable Medley Sandwich has hit all the marks!

img_7832

One aspect to making these sandwiches truly great is the chicken. Each week I buy one or two boneless, skinless chicken breasts, which I roast for the week. It is one of the simplest things you can do to prepare yourself for a week of healthy meal options. We use them as a tastier, healthier, and cheaper version of deli meat. The first few times I made this sandwich for the boys I used mayo, but the addition of the Sabra spreads has taken the sandwiches to a whole new level both in flavor and healthiness (the spreads have 75% less fat than mayo). True story: the first time I made the boys these sandwiches with the spreads for their school lunch the report back was, “those were the best sandwiches ever!”

img_7827

Are you convinced yet? Who knows, maybe these sandwiches will provide you with an unexpected moment of excitement, they sure did for me!

Simple Roasted Chicken and Vegetable Medley Sandwiches
 
Save Print
Prep time
3 mins
Cook time
20 mins
Total time
23 mins
 
Author: Jessica Braider
Serves: 4
Ingredients
  • 1 boneless, skinless chicken breast
  • 4 Tablespoons Sabra Spreads (our favorites for this sandwich are the Sea Salt & Cracked Pepper and the Garlic Herb)
  • Vegetables of your choice (we like lettuce, tomato, cucumber, bell peppers, and avocado)
  • Whole Wheat Bread of your choice (we like French bread for the sandwiches and whole wheat tortillas for wraps)
  • Salt & Pepper
  • Extra virgin olive oil
  • Herbs of your choice (we like chili powder, thyme, or oregano)
Instructions
  1. To cook the chicken: Preheat oven to 425. Place chicken breast(s) on a baking sheet and drizzle with a little bit of olive oil. Sprinkle generously with salt, pepper, and herbs of your choice. Bake for 20 minutes or until the meat is white all the way through and/or a meat thermometer reads 165.
  2. To assemble the sandwiches: Thinly slice the chicken. Spread 1 tablespoon of the Sabra Spread on your bread or wrap of choice. Lay the chicken slices on top and then add vegetables of your choice. Enjoy.
Notes
I recommend storing any unused chicken unsliced in the refrigerator for 4-5 days.
3.5.3208

 

 Loading InLinkz ...

Filed Under: Cooking Basics, Feeding Kids, Lunch, Lunch Box Food, Quick Dinners Tagged With: chicken, Easy, healthy, lunch, sandwich, Vegetables, wrap

« 3 Ways I Let Go of Hating My Body and Learned to Love It (at least a little bit)
Managing Treat Season for Ourselves and Our Kids »

Comments

  1. Deanna Segrave-Daly says

    October 6, 2016 at 6:58 pm

    Jessica – Welcome to ReDux! Glad you could participate in the Sabra contest this month 🙂

    Reply
    • Jessica Braider says

      October 6, 2016 at 7:44 pm

      Thanks so much, Deanna!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Jessica Braider

Hi! I'm Jessica. I love delicious food that is simple and easy. As a busy mom, I am always on the lookout for ways to make life easier and tastier! Read More…

logo
Food Advertising by
  • Email
  • Facebook
  • Instagram
  • Linkedin
  • Pinterest
  • Twitter
logo
Food Advertising by

Blog

  • BIG ANNOUNCEMENT!!
  • Zucchini & Eggplant Pie
  • Lessons Learned from Hospital Food
  • Vanilla Mini-Cupcakes with Tangy Chocolate Glaze
  • Grilled Fennel and Red Onion Salad
logo
Food Advertising by

Subscribe

Get my posts delivered directly to your inbox!

logo
Food Advertising by
my healthy aperture gallery
recipe redux

Tags

Beans black beans broccoli carrot cheese chicken cooking corn dessert dried cranberries Easy eggplant eggs family feta food waste fruit greens healthy healthy eating holiday holidays kale kids leftovers mexican oats onion parenting parmesan pizza quick self care snacks soup Spinach stress sweet potato time management tomato Vegetables vegetarian walnuts yogurt zucchini

Copyright © 2021 The Balanced Kitchen · Foodie Pro Theme On Genesis Framework · WordPress · Log in