Mediterranean Chicken Sandwich

Cooking Method: Stovetop

Courses: Lunch

Servings: 2

Best Season: Suitable throughout the year

Description

This Mediterranean Chicken Sandwich is packed with vibrant flavors and satisfying textures in every bite. Tender chicken is marinated with lemon, garlic, herbs, and olive oil, then seared until perfectly juicy and golden. Layered with creamy homemade cilantro hummus, roasted red peppers, feta cheese, peppery arugula, and pickled onions, this sandwich delivers a delicious balance of freshness, richness, and tang. Perfect for lunch, dinner, meal prep, or a hearty picnic sandwich, it's a simple recipe that feels gourmet while using everyday ingredients.

Ingredients

For the Chicken

1 Chicken breast (halved and pounded)
Juice of 1 lemon
2 Garlic cloves (minced)
1/8 cup Olive oil
¼ tsp Chili flakes
¼ tsp Cumin
Salt & pepper (to taste)
1/8 cup Parsley
1 tbsp Oregano

For the Cilantro Hummus

1 cup Chickpeas
¼ cup Cilantro
½ tbsp Tahini
1 tbsp Olive oil
1 Garlic clove
Juice of ½ lemon
Salt & cumin (to taste)
Water (as needed)

For the Sandwich

Olive spread
Arugula
Roasted red peppers
Pickled onions
Feta cheese
Bread (of choice)

Instructions

1
In a bowl, whisk together the lemon juice, garlic, olive oil, chili flakes, cumin, parsley, oregano, salt, and pepper. Add the chicken and coat it well in the marinade. Cover and refrigerate for at least 30 minutes or overnight.
2
While the chicken marinates, prepare the cilantro hummus. Add the chickpeas, cilantro, tahini, olive oil, garlic, lemon juice, salt, and cumin to a food processor or blender. Blend until smooth, adding water a little at a time as needed to reach a creamy consistency.
3
Heat a skillet or grill pan over medium heat. Remove the chicken and cook for about 5 minutes per side, or until golden brown and cooked through. Transfer to a cutting board and let it rest for a few minutes before slicing.
4
Slice and lightly toast the bread if desired. Spread a generous layer of cilantro hummus on one side and olive spread on the other.
5
Layer the arugula, sliced chicken, roasted red peppers, pickled onions, and crumbled feta cheese onto the bread.
6
Close the sandwich, slice in half, and serve immediately while the chicken is warm and juicy. Enjoy!

Note

• Pound the chicken evenly to ensure it cooks quickly and stays juicy.
• Marinate the chicken for at least 30 minutes, but longer will give the best flavor.
• Add water gradually when making the hummus to achieve your preferred consistency.
• Let the chicken rest for a few minutes before slicing to retain its juices.
• Toast the bread before assembling for extra texture and to prevent sogginess.

Read it online: https://munchymoodz.com/recipe/mediterranean-chicken-sandwich/