Hi, welcome to KITJEN!

A place where food is celebrated, not feared. This is your guide to creating well-balanced meals while enjoying every single bite.

Chicken Veggie Sandwich

Chicken Veggie Sandwich

Long day at work, you are tired and the last thing you want to do is cook dinner.

Even though the drive-thru sounds marvelous after a hectic day at work or school, I have a solution for you, which involves this quick-easy Chicken Veggie Sandwich and some tips to make this process quicker.

The process is quick, but to make this sandwich in 10 minutes, I recommend purchasing precooked chicken or rotisserie chicken. If you have the chicken done beforehand, all you have to do is heat the chicken and assemble the sandwich.

However, if you have the energy to cook the chicken, that is perfect too. My job is to make as many recipes time friendly to help you because eating healthily should not feel like a chore.

And that being said, I want to show you how sandwiches can also hold nutritional value. Carbs are essential, which are brought to you by the bread itself and the lower carbs from the vegetables. Chicken will provide many beneficial pros like protein and the vegetables we cooked to add into the sandwich provide many benefits too.

You have so much freedom when it comes to the art of sandwich making, which is the fun part and one of the main purposes I began this blog three years ago. If you do not know where to start, that is OK because I provided a recipe for you, and I hope you enjoy.

Start to finish: 15 minutes

Servings: 1


1 loaf of whole wheat (Substitution: ciabatta bread [I buy mine at Porto’s Bakery])

1/4 red onion

Handful of cherry/grape tomatoes

Handful kale

5 button mushrooms

1/2 sweet potato

1-2 teaspoon garlic salt

1 garlic clove

Salt to taste

Pepper to taste

Chicken breast

2 tablespoon olive oil



In a pan over medium heat, add 1 tablespoon olive oil, minced garlic clove and thinly sliced red onion. Cook until onion is translucent. Then cook tomatoes until the juices burst. Add sliced mushrooms and chopped kale and cook all together until mushrooms are well cooked. Season all with salt and pepper. Set aside.

Peel and dice sweet potato. Season with garlic salt. Wrap sweet potato in a damp paper towel and microwave for 3 minutes. Then mash with a fork until smooth. Set aside.

Season chicken with other 1 tablespoon olive oil, salt and pepper. Cook until thoroughly cooked. If the chicken sticks to the pan, this means the chicken is not ready to be flipped. Leave it alone and flip when it is ready. It should cook for approximately 5-6 minutes per side over medium heat. Let it rest on a wooden cutting board or plate for 5 minutes before cutting into strips.

In a toaster, oven or panini press, toast your bread to your liking. Then spread sweet potato on one side of bread with a drizzle of Sriracha. Then add cooked veggies and top with chicken breast.


** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.

Pistachio Pesto Linguine

Pistachio Pesto Linguine

Cheddar Stuffed Tomatoes

Cheddar Stuffed Tomatoes