Categories: Meals
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 4 Ciabatta Rolls
- 1/2 cup Buttermilk
- 1/2 cup Plain Greek Yogurt
- 8 Carrots
- 1 Romaine Lettuce Heart
- 3 oz Pickle Chips
- 2 Tbsps Buttermilk Dressing Spice Blend (Dried Parsley, Dried Dill, Dried Chives, Garlic Powder, Onion Powder, Salt, & Black Pepper)
Directions
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Preheat the oven to 475ºF. Wash, dry, and peel the carrots. Halve lengthwise, then crosswise. Place the carrots on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted carrots from the oven and set aside in warm place.
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While the carrots roast, halve the rolls. Wash and dry the lettuce. Cut off and discard the root end of the lettuce; thinly slice crosswise. In a bowl, whisk together the buttermilk, yogurt, and spice blend; season with salt and pepper to taste.
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While the carrots continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.
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While the chicken cooks, place the rolls on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven and transfer to a work surface.
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Divide the dressing among the cut sides of the toasted rolls. Top the roll bottoms with the cooked chicken, pickle chips, and lettuce. Complete the sandwiches with the roll tops. Divide the sandwiches and roasted carrots among 4 dishes. Enjoy!