This Meal Prep Sandwich Has 47g of Protein and Tastes Like a Cheat Meal

By Chef Jack Ovens · 90 min

Ingredients

Instructions

1. Put the chicken stock, smashed garlic, thyme or bay leaf, peppercorns and onion in a deep pan and bring to a gentle simmer.
2. Add the whole chicken breasts, fully submerged, and poach at a gentle simmer (never a rolling boil) for 15-20 minutes, until they reach 74°C (165°F) inside.
3. While the chicken poaches, mix the Greek yoghurt, grated garlic, onion powder, dill, chives, parsley and lemon juice. Season and stir until smooth, then refrigerate.
4. Remove the chicken from the stock and rest for 5 minutes. Shred into long, even strands with two forks.
5. In a separate pan over medium heat, melt the butter, add the minced garlic and cook for 1 minute until fragrant.
6. Add the hot sauce and honey, stir, and simmer for 2-3 minutes until slightly thickened and glossy. Season with salt and pepper.
7. Toss the shredded chicken in the honey sauce until every strand is coated.
8. Preheat the grill/broiler to 180°C (350°F). Halve the brioche buns, place cut side up on a tray and toast for 1-2 minutes until golden.
9. Spoon the hot honey chicken onto the bottom buns, top with mozzarella and return to the oven for 3-4 minutes until the cheese melts and the buns are golden.
10. Add sliced pickles, drizzle the lighter ranch over the chicken, add the top bun and wrap each sandwich in foil or parchment.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionCheeseLemonYoghurtChicken breastMozzarella cheeseGreek yoghurt