Simple Roasted Chicken and Vegetable Medley Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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)
  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.
I recommend storing any unused chicken unsliced in the refrigerator for 4-5 days.
Recipe by The Balanced Kitchen at