Simple Roasted Chicken and Vegetable Medley Sandwiches

Jessica Braider

Prep Time 3

Cook Time 20

Total Time 23

Servings 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

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.
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.