Lunch Combo Recipe

Prepare and marinate chicken

Trim any fat from the chicken breasts and, if they are very thick, butterfly or pound to an even 3/4 inch thickness. In a bowl combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice. Add the chicken and coat evenly. Let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a small drizzle of oil if needed. Cook the chicken breasts 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior is golden with nice grill marks. Remove to a cutting board and rest 5 minutes, then slice thinly.

Toast bread and assemble

While the chicken rests, butter one side of each slice of bread. Heat a clean skillet over medium and toast bread butter-side down until golden, about 1–2 minutes. Spread 1 tbs mayonnaise on the untoasted sides of two slices. Layer lettuce, tomato slices (cut the 1 tomato into 4–6 slices), sliced grilled chicken, and a slice of cheddar on each sandwich. Top with remaining bread slices, press lightly and cut in half.

Prepare vegetables: thinly slice 1/4 red onion, halve the cherry tomatoes, and thinly slice the half cucumber. Place 4 cups mixed greens in a large bowl, add the cucumber, red onion and cherry tomatoes.

Make dressing: in a small jar or bowl combine 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified.

Dress and toss: drizzle dressing over the salad just before serving and toss gently to coat. Taste and adjust seasoning if needed.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Cut and season potatoes: scrub 2 russet potatoes and cut each into 8 wedges. In a large bowl toss the wedges with 1.5 tbs olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/4 tsp black pepper until evenly coated.

Bake: arrange wedges in a single layer on the prepared sheet, skin-side down where possible. Bake 25–30 minutes, flipping once at about 15 minutes, until wedges are crisp and golden. Remove and sprinkle with 1 tbs chopped fresh parsley if using.

Combine 2 tbs ketchup, 1 tbs mayonnaise and 1/4 tsp hot sauce in a small bowl. Stir until smooth. Taste and adjust heat or proportions as desired. Serve alongside potato wedges and sandwiches.