Name: Lemon Rosemary Chicken Sandwich with Sauteed Garlic Beans
Prep time: 5 min
Cook time: 32 min
Total time: 37 min
Yield: 4 servings
Cuisine: mediterranean

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Lemon Rosemary Chicken Sandwich with Sauteed Garlic Beans

A crusty ciabatta roll is filled with lemon and rosemary marinated chicken and topped by fresh garnishes and garlic aioli. Sauteed garlic green beans is this sandwich's perfect match.

Servings

Wine pairing: Chardonnay

Active time:

Total time: 32 mins 40 minutes

Produce

Red Romaine Lettuce

4 2 oz

Beefsteak tomato

10 5 oz

Rosemary

.125 0.06 oz

Chives

0.1 0.05 oz

Red Creole Onion

1/2 0.25 Whole

Garlic

3 1.5 Clove

Green Beans

10 5 oz

Protein & more

Multigrain ciabatta roll

4 2 Whole

Chicken thighs

1 0.5 lb

Pantry items

Olive oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Chive Aioli

Mayonnaise

4 2 tablespoon

Minced Garlic

2 1 Clove

Dijon mustard

1 0.5 teaspoon

Lemon Rosemary Marinade

Olive oil

3 1.5 tablespoon

Lemon juice

2 1 tablespoon

Tamari

1 0.5 tablespoon

Sea salt

1/2 0.25 teaspoon

Black pepper

1/4 0.125 teaspoon

Minced Garlic

2 1 Clove

Prep ahead (optional)

a. Chop lettuce or leave whole for sandwich garnish.
b. Snap stem-end off green beans.
c. ¼” slice beefsteak tomato for sandwich garnish.
d. Thinly slice red onion as sandwich garnish.
e. Smash garlic.
f. Finely mince chives.
g. Strip rosemary leaves from stem and finely mince.

Instructions

1 Marinate chicken and preheat oven:
a. Preheat oven to 425º. Prep medium pan with olive oil or foil.
b. Add rosemary (strip leaves from stem, finely mince leaves) to lemon marinade. Vigorously shake to combine.
c. Add chicken thighs to a dish or bowl and pour over marinade.

2 Cook chicken:
a. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add chicken thighs, skin-side down. Cook until golden and crispy.
b. Add to baking pan skin-side up. Cook until juices run clear, about 18-20 minutes.
c. Set aside to rest. When cool enough to handle, slice against the grain.

3 Meanwhile, cook green beans:
a. Heat 1-2 tbsp olive oil In a medium sauté pan over medium heat. Add garlic (smash) and ½ tsp salt. Cook until oil is garlicky and fragrant, about 1-2 minutes.
b. Add green beans (snap stem end, snap beans bite-sized). Toss to coat in garlicky oil; saute for about 3-5 minutes.

4 Serve:
a. Mix chives (finely mince) into aioli.
b. Slice ciabatta lengthwise; toast or warm as desired and slather with chive aioli.
c. Add lemon rosemary chicken and top with romaine lettuce leaf (chop or fold to fit sandwich), beefsteak tomato (¼” slice), and red onion (very thinly slice).
d. Plate sandwich and serve garlicky sauteed beans alongside.

Chef's notes

If chicken isn't a preference, this marinade works beautifully with salmon. If you're cutting back on carbs, you can slim this down by trading the ciabatta for a low carb wrap.

All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:

Johnson’s Backyard Garden,
Austin TX

Gundermann Acres,
Wharton County, TX

Fagan Family Farm

Lone Star Herbs,
League City, TX

G&S Groves,
Mission, TX

The Farm Patch,
Pleasanton, TX

Kitchen Pride,
Gonzales, TX

Fruitful Hill Farm,
Bastrop, TX

J&B Farms,
Hondo, TX

Martinez Farms,
Pleasanton, TX

J&D Farms

Village Farms,
Marfa, TX

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Servings

Wine pairing: Chardonnay

Active time:

Total time: 32 mins 40 minutes

Produce

Red Romaine Lettuce

4 2 oz

Beefsteak tomato

10 5 oz

Rosemary

.125 0.06 oz

Chives

0.1 0.05 oz

Red Creole Onion

1/2 0.25 Whole

Garlic

3 1.5 Clove

Green Beans

10 5 oz

Protein & more

Multigrain ciabatta roll

4 2 Whole

Chicken thighs

1 0.5 lb

Pantry items

Olive oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Chive Aioli

Mayonnaise

4 2 tablespoon

Minced Garlic

2 1 Clove

Dijon mustard

1 0.5 teaspoon

Lemon Rosemary Marinade

Olive oil

3 1.5 tablespoon

Lemon juice

2 1 tablespoon

Tamari

1 0.5 tablespoon

Sea salt

1/2 0.25 teaspoon

Black pepper

1/4 0.125 teaspoon

Minced Garlic

2 1 Clove

Prep ahead (optional)

1

Marinate chicken and preheat oven:a. Preheat oven to 425º. Prep medium pan with olive oil or foil. b. Add rosemary (strip leaves from stem, finely mince leaves) to lemon marinade. Vigorously shake to combine. c. Add chicken thighs to a dish or bowl and pour over marinade.

2

3

4

If chicken isn't a preference, this marinade works beautifully with salmon. If you're cutting back on carbs, you can slim this down by trading the ciabatta for a low carb wrap.

Marinate chicken and preheat oven:
a. Preheat oven to 425º. Prep medium pan with olive oil or foil.
b. Add rosemary (strip leaves from stem, finely mince leaves) to lemon marinade. Vigorously shake to combine.
c. Add chicken thighs to a dish or bowl and pour over marinade.