Back to Coherent Kitchen
Coherent Kitchen
Chicken Goat Cheese Sandwiches with Roasted Veggies
Roasted mushroom, pepper, and onion with goat cheese and arugula, finished with a balsamic glaze. Also works as a wrap.
4 servings
Ingredients
Boneless, skinless chicken breasts(season to your preference)2
Mushrooms, sliced1 cup
Red bell pepper, sliced into strips1
Small red onion, sliced into rounds1
Olive oil2 tbsp
Salt and pepperto taste
Dried oregano1 tsp
Fresh buns of your choosing4
Goat cheeseadjust to taste
Fresh arugulahandful
Balsamic glaze1 tbsp
Steps
1
Preheat oven
Set your oven to 400°F (200°C).
2
Season and roast vegetables
Place the mushrooms, red bell pepper, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and oregano, and toss to coat. Roast until tender and caramelized.
3
Season and bake chicken
Season the chicken breasts to your liking. Place on a separate baking sheet and bake until fully cooked through, an internal temperature of 165°F. Let rest 5 minutes, then slice into thin strips.
4
Assemble the sandwich
Toast the buns to your liking. Spread a layer of goat cheese on the bottom bun of each sandwich. Add the sliced chicken, followed by a generous helping of the roasted vegetables. Top with fresh arugula. Drizzle the balsamic glaze over the vegetables for a sweet and tangy finish.
Notes
This recipe also works well as a wrap. Just substitute wraps for the buns.
Want more like this?
The Full Coherent Kitchen Lives Inside The Coherent Collective.
New recipes drop through the year, with the full writeup, alongside classes and a community doing the same work.
Being built now. The list gets in first.
See What's Coming