Lunch Meal Deal Menu Recipe

Marinate chicken

Pat chicken breasts dry and, if thick, butterfly or pound to an even 1/2-inch thickness. In a shallow bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken and coat thoroughly. Marinate at room temperature 10–15 minutes or refrigerate up to 2 hours.

Cook chicken

Heat a grill pan or skillet over medium-high heat until hot. Add a light brush of oil. Place chicken and cook 4–5 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and juices run clear. Remove and let rest 5 minutes.

Prep sandwich components

While chicken rests, split ciabatta or rolls and lightly toast cut sides in the skillet until golden (about 1–2 minutes). Mix mayonnaise and Dijon mustard; spread on both cut sides. Place lettuce leaves and tomato slices on the bottom half.

Assemble

Slice chicken crosswise to fit rolls. Place chicken on top of tomato and lettuce, add cheese slice so it slightly melts from warm chicken. Cap with top roll and press gently. Serve immediately.

Preheat and prepare potatoes

Preheat oven to 220°C (425°F). Wash potatoes and cut larger ones into 1/2–3/4-inch wedges so pieces are similar in size.

Season

In a large bowl, toss potato wedges with 2 tbs olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp paprika, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Roast

Arrange wedges in a single layer on a rimmed baking sheet, cut side down. Roast 25–30 minutes, turning once halfway, until edges are golden and potatoes are tender when pierced with a fork.

Finish

Remove from oven, sprinkle chopped fresh parsley over wedges and toss lightly. Taste and adjust salt. Serve hot alongside sandwiches.

Brew tea

Place 3 black tea bags in a heatproof pitcher. Pour 800 ml boiling water over the tea and steep 4–5 minutes for medium strength (longer for stronger). Remove and discard tea bags.

Sweeten and chill

Stir in 3 tsp simple syrup and 2 tbs fresh lemon juice while tea is still warm. Taste and add more syrup if desired. Let cool to room temperature, then refrigerate or pour over ice.

Serve

Fill glasses with ice (approx. 1 cup each). Pour tea and garnish with lemon slices. Serve chilled with the meal.

Offer hot sauce and extra mayonnaise at the table so guests can customize their sandwiches to taste.