Name: Skillet chicken sandwich with aioli
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/4 tsp extra virgin olive oil; 1 plain hamburger roll, split; 1 tbsp light mayonnaise; 1/2 clove garlic, grated; 1 tsp lemon juice; 0.5 oz arugula; 1/4 medium tomato, sliced

Nutrition

Per serving

435 calories

Protein: 46g; 42% of calories
Carbs: 30g; 27% of calories
Fat: 15g; 31% of calories

Instructions

Prep 15 min · Cook 5 min

Place the chicken breast between two sheets of plastic wrap. Using a meat mallet or heavy pan, pound the chicken to an even 3/4-inch thickness. Season both sides with the salt and black pepper.
Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes. Flip and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
While the chicken cooks, whisk together the light mayonnaise, grated garlic, and lemon juice in a small bowl.
Remove the chicken from the skillet to a plate to rest for 5 minutes. Wipe out the skillet and add the remaining olive oil over medium heat. Place the bun halves cut-side down and toast for 2 minutes until golden.
Spread the aioli on both halves of the toasted bun. Slice the rested chicken across the grain. Place the arugula and tomato on the bottom bun, top with the chicken, and close the sandwich.

Nutrition

Ingredients

Instructions

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