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
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
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX