Green Greek Goddess Chicken Sandwiches


This recipe may seem complicated because of the amount of ingredients, but it's easy. This would be a great lunch to make with the kids, or simple to serve as a main dish for your next barbecue.


Ingredients

Chicken marinade:
2 pounds chicken breasts, trimmed and pounded
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ cup olive oil
2 generous glugs balsamic vinegar
2–3 tablespoons raw honey
5 drops Lemon oil
5 drops Basil oil
4 drops Marjoram oil
2 drops Cilantro oil
¼ cup olive oil 


Spread:

3 large cloves garlic, minced
1 cup fresh herbs
4 ounces Greek yogurt
1 avocado, skinned and pitted
1 tablespoon raw honey
Small glug of red wine vinegar
4–6 drops Lemon oil
Salt and pepper to taste 


Sandwich:

6–8 brioche rolls or some other buttery, soft bread
1 English cucumber, sliced thinly
2 cups baby spinach leaves
 

Instructions

  1. Put chicken in a container or plastic bag. Add the rest of the chicken marinade ingredients to make a marinade. Let marinate for at least three hours, or overnight.
  2. In a food processor or blender, add garlic and herbs and pulse until chopped.
  3. Add avocado, Greek yogurt, raw honey, red wine vinegar, Lemon essential oil, and salt and pepper. Process until the mixture is combined.
  4. Grill chicken on a hot grill rack for 8–10 minutes, or until chicken loses its pink color and reaches an internal temperature of 165° F. Let chicken stand for at least five minutes. In the meantime, cut the rolls and get ready to build your sandwiches.
  5. Put spread onto both the top and bottom halves of the roll. Layer spinach on the bottom, then chicken, then cucumber.

Green Greek Goddess Chicken Sandwiches

with doTERRA essential oils

Servings:6–8

Prep Time:20 min

Cook Time:8–10 min

Difficulty:Medium

Ingredients:

Chicken Marinade:
2 pounds chicken breast, trimmed and pounded
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ cup olive oil
2 generous glugs of balsamic vinegar
2–3 tablespoons raw honey
5 drops Lemon oil
5 drops Basil oil
4 drops Marjoram oil
2 drops Cilantro oil
¼ cup olive oil


Spread:

3 large cloves garlic, minced
1 cup fresh herbs
4 ounces Greek yogurt
1 avocado, skinned and pitted
1 tablespoon raw honey
Small glug of red wine vinegar
4–6 drops Lemon essential oil
Salt and pepper to taste


Sandwich:

6–8 brioche rolls or some other buttery, soft bread
1 English cucumber, sliced thinly
2 cups baby spinach leaves

Instructions:

  1. Put chicken in a container or plastic bag. Add the rest of the chicken marinade ingredients. Let marinate for at least three hours, or overnight.
  2. In a food processor or blender, add garlic and herbs and pulse until chopped.
  3. Add avocado, Greek yogurt, raw honey, red wine vinegar, Lemon oil, salt and pepper. Process until the mixture is combined.
  4. Grill chicken on a hot grill rack for 8–10 minutes, or until chicken loses its pink color and reaches an internal temperature of 165° F. Let chicken stand for at least five minutes. In the meantime, cut the rolls and get ready to build your sandwiches.
  5. Put spread onto both the top and bottom halves of the roll. Layer spinach on the bottom, then chicken, then cucumber.

Tips:


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