Roasted Chicken Sandwich with Rosemary and Honey Mustard Glaze
Experience the perfect balance of savory and sweet with this Roasted Chicken Sandwich with Rosemary and Honey Mustard Glaze. Juicy, oven-roasted chicken breasts are seasoned with fragrant rosemary, garlic, and a hint of black pepper, then paired with a luscious homemade honey mustard glaze featuring Dijon mustard and a touch of lemon brightness. Layered on golden, buttery slices of toasted rustic bread and topped with fresh mixed greens, ripe tomato, and creamy mayonnaise, each bite is bursting with flavor and texture. Whether you're preparing a quick gourmet lunch or a satisfying dinner, this sandwich is a showstopper that marries simplicity with bold, herbaceous flavors. Perfect for sandwich lovers seeking a healthy, homemade upgrade!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 tablespoon Fresh rosemary
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Honey
- 1.5 tablespoons Dijon mustard
- 1 teaspoon Lemon juice
- 4 slices Rustic bread
- 1 tablespoon Butter
- 1 cup Mixed greens
- 1 large Tomato
- 2 tablespoons Mayonnaise
Instructions
Preheat your oven to 375°F (190°C).
Pound the chicken breasts to an even thickness for uniform cooking. Rub each piece with 1 tablespoon of olive oil, ensuring full coverage.
In a small bowl, combine fresh rosemary, garlic powder, salt, and black pepper. Rub the mixture evenly over the chicken breasts.
Place the seasoned chicken breasts on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken roasts, prepare the honey mustard glaze by whisking together honey, Dijon mustard, and lemon juice in a small bowl. Set aside.
Once the chicken is done cooking, remove it from the oven and let it rest for 5 minutes. Slice it into thin strips or shred it, depending on your preference.
Heat a skillet over medium heat and lightly butter each slice of bread. Toast the slices in the skillet until golden brown on both sides.
To assemble the sandwiches, spread mayonnaise evenly over one side of each slice of toasted bread.
Layer the roasted chicken strips on two slices of bread. Drizzle the honey mustard glaze generously over the chicken.
Add mixed greens and a slice of fresh tomato on top of the chicken. Finish with the remaining slices of bread to form a sandwich.
Slice each sandwich in half if desired and serve immediately. Enjoy!
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 21.3 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
