Veggie & Chicken Dill Cream Cheese Sandwich

I was in the cooking mood last night, so I headed over to the grocery store to pick up some ingredients to make dinner. One of my dad’s favorite recipes of mine is the chicken ciabatta sandwich with lemon dill cream cheese. It’s one of the easiest sandwiches to make, and it’s absolutely delicious. When I was browsing my recipes yesterday, I came across it and knew that’s what I was going to make. I decided to make it a little different this time.

All you need is: 2 chicken breast (skinless & boneless) , olive oil, 1/4 onion, 1/4 lemon, 1/2 avocado, 1/2 bell pepper, 1/2 package of 1/3 less fat cream cheese, garlic powder, dill, black pepper, sea salt, jalapeño bakery bread, and lettuce.

I decided to prepare sweet potatoes as the side. These sweet potatoes are mixed with garlic powder, black pepper, olive oil, sea salt, and minced onion.

I put these in the oven before I prepare the chicken sandwiches. They take the longest to cook.

45-50 minutes at 400 degrees.

Prepare the cream cheese spread and place it in the fridge.

2 tsps dill, 1/2 tablespoon garlic powder, 1/4 lemon juice, 4 ounces cream cheese.

Mix and do a little taste test! Determine if it needs more dill, garlic, or lemon!

I sliced the giant chicken breasts up. They cook faster and are easier to add to the sandwich when they’re smaller. They are seasoned with olive oil, red pepper flakes, salt, pepper, garlic, and italian seasoning.

Bake 15-20 minutes with the potatoes.

I had a little friend keep me company while I cooked.

While the chicken cooks, cut up the onion, peppers, and avocados!

Take the sweet potatoes out once they are crisp and lightly brown.

While the chicken is cooking, toast the bread. I used asiago jalapeño bread. You can use wheat, ciabatta, or lettuce wraps!

Add a layer of the cream cheese spread onto the bread. Top with avocado, onion, bell pepper, lettuce, baked chicken, and slice!

 

They best part about these sandwiches is that you have tons leftover, so you can pack them up and eat them all week.

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