Open Faced Chicken Sammies with Edamame Hummus

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I love the kind of recipes where you can buy and/or cook once and eat many times. I always try to do my meal planning with that idea in mind. I hate using just a little bit of this and that and throwing the rest out later.

I grill a bunch of chicken breasts all at once on the weekend and then freeze them in smaller batches. When the time comes for recipes like the one below, I just take a bag out and defrost for a quick meal. It saves time and effort during the week if you can just reheat and slice.

I decided to get creative with a kind of open faced sandwich concept. I wanted to jazz it up a bit and had part of a bag of edamame leftover from a salad. I figured why not. A bean is a bean even if it’s green, right? 😉

Open Faced Chicken Sammies with Edamame Hummus Chicken Sammies with Edamame Hummus

  • 12 oz boneless skinless chicken breast
  • 1 cup (150g) shelled edamame
  • 2 Tbsp fresh parsley
  • 1 tsp minced garlic
  • 1 Tbsp lime juice
  • 1/8 tsp cayenne pepper
  • Water
  • 8 oz crusty french bread
  • Spinach, kale or arugula leaves

Preheat grill or grill pan and salt and pepper your chicken breasts, if desired. Grill chicken for approximately 8 minutes on each side until thoroughly cooked. Remove from grill and set aside while you prepare the rest. Or you can just reheat previously grilled chicken like I suggested above.

Cook the edamame according to instructions. I microwaved my frozen edamame for 3 minutes. Combine the edamame, parsley, garlic, lime juice and cayenne in a food processor or Magic Bullet. Process until smooth. You may need to add a little water if the mixture is too thick to blend well. I added about a 1/4 cup of water.

Slice the bread into 16 slices about 1/2 inch thick each and place under the broiler. Broil for a couple minutes until the edges are browned. Watch them carefully so they don’t burn. Remove from oven. Slice the chicken breast into thin slices.

Spread each bread slice with approximately 1 Tbsp of edamame mixture, top with chicken slices, and a couple spinach, kale or arugula leaves.

Makes 4 servings of 4 slices each at approximately 223 calories – 25g protein, 22g carbs and 4g fat.

Notes

  • If you don’t like edamame or don’t have any on hand, you can substitute frozen peas instead or even lima beans in a pinch. If you wanted to go the plain old hummus way, you could use chick peas but that would be so expected. 😉
  • Use more or less cayenne pepper based on your personal taste. The 1/8 tsp gave the spread just a bit of a kick but didn’t make you want to reach for your water.
  • To give you the illusion of eating bigger slices of bread, angle your knife more lengthwise as you slice. The slices will be thinner in width but give you more surface area to spread the edamame hummus and top with chicken.
  • The hummus works great as a dip too. I took leftovers with me for lunch and dipped crackers.

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