Chicken Sandwich Packaged Meal Recipe

Prepare chicken

Pat the chicken breast dry with paper towels. If the breast is very thick, butterfly or pound it to an even thickness about 1/2 inch for even cooking.

Season

In a small bowl combine salt, black pepper, paprika, and garlic powder. Rub the chicken on both sides with olive oil, then evenly sprinkle the seasoning mix over both sides and press lightly to adhere.

Cook chicken

Heat a nonstick skillet over medium-high heat. When hot, add the chicken breast and cook 4-5 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior is golden. Remove from skillet and let rest 3-5 minutes on a cutting board.

Prepare bun and toppings

While chicken rests, spread butter (if using) on cut sides of the bun and toast in a dry skillet or toaster until lightly golden. Spread mayonnaise on the bottom bun and mustard on the top bun. Place lettuce leaf on the mayo, then tomato slices.

Assemble sandwich

Slice the rested chicken breast crosswise if large. Place the chicken on top of the tomato, cover with the top bun, and press gently. Wrap the sandwich in sandwich paper or place in a container suitable for packing.

Place the unopened pack of potato chips in the meal pack as-is. If desired for freshness, transfer chips into a small resealable bag and seal. No additional preparation required.

Place the cookie in a small paper sleeve or wrap in parchment to keep it separate from other components. If the cookie is store-bought in a wrapper, include it as-is.