Oh my gosh!!! These chicken “sandwiches” that I made are absolutely adorable! Eating gluten-free, sometimes I really miss just throwing a sandwich together for lunch or dinner, so I am constantly looking for different ideas for “bread” that isn’t really bread. This evening, I had baked some chicken breasts, and I noticed how much the outside looked like it could pass for bread – LIGHT BULB! A chicken “sandwich” in which the chicken is the bread. It turned out wonderfully! I mean, look!
And yes, it tastes just as scrumptious as it looks! It was amazing!
Another plus when it comes to using chicken breast as bread is that chicken has a lot of health benefits! Of course, we all know that it’s an excellent source of protein, but it goes much further than that! The following pin lists some health benefits of chicken and links to a site that describes 7 impressive benefits of chicken.
Awesome! Plus, um, these chicken sandwiches are so yummy, guys! You can really use any fillings you would like, but I gotta say that the mixture I made to fill the sandwich really is amazing. Let’s get to it!
VEGGIE STUFFED CHICKEN “SANDWICHES”
Ingredients: 2 servings
- 1 large chicken breast (6-8 ounces)
- 1/3-1/2 small head of cauliflower, cut into slices and small florets
- 1 small red onion
- 2 cloves garlic
- 4 cups of baby spinach and arugula (mixed), finely chopped
- 2 ounces shredded cheese (I used a hard goat’s milk cheddar)
- 1 1/2 tsp. olive oil
- garlic granules
- sea salt, to taste
1.) Preheat the oven to 400 degrees. Sprinkle both sides of the chicken breast with garlic granules, and place in a baking dish. bake in the oven for 45-50 minutes until baked through.
2.) Line a baking sheet with parchment paper. Place the prepared cauliflower on the baking sheet. Drizzle with olive oil, and sprinkle with garlic granules. When the chicken has 25 minutes left to bake, place the cauliflower in the oven and bake for 25 minutes along with the chicken.
3.) While the cauliflower and chicken are baking, heat 1 1/2 tsp. of olive oil in a frying pan over medium heat. Add the onion and garlic. Cook for 3-4 minutes until tender. Add the spinach and arugula, and cook until completely wilted, about 2-3 minutes. Remove from heat, and stir in the shredded cheese. Mix completely.
4.) When the chicken breast is done cooking, cut it in half length-wise. These will be your two buns. Cut each of the them in half width wise creating a top bun and a bottom bun for each of them. Place a layer of cauliflower on the bottom bun, and top with a layer of the spinach and arugula mixture.
5.) Sprinkle with a small bit of sea salt, and then place the top bun on top, creating a sandwich.
Dig in! Enjoy! 🙂