Italian Chicken & Pepper Sandos - Hello Fresh

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450°.

Step 2

Cut potatoes into 1/2-inch-thick wedges.

Step 3

Halve, peel, and thinly sliced onions.

Step 4

Halve, core, and thinly slice bell pepper into strips

Step 5

Toss potatoes with large drizzle of olive oil, salt and pepper

Step 6

Roast on top rack until golden brown and crispy. 20 - 25 minutes.

Step 7

Meanwhile, in a small bowl combine mayonnaise, sour cream, and 1 tsp of garlic powder. Season with salt and pepper.

Step 8

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onions and bell peppers. Cook stirring occasionally until softened and lightly browned. 5-7 minutes. Season with salt and pepper. Turn off heat and transfer to a plate.

Step 9

While veggies cook, melt 4 TBSP butter and 1tsp of garlic powder. Stir to combine and season with salt and pepper; set aside. Slice baguettes stopping before you go all the way through. Roast on middle rack until golden. 3 to 4 minutes

Step 10

While bread is toasting, pat dry chicken on paper towels. Season generously with salt and pepper. Using same pan used with veggies, heat large drizzle of olive oil over medium-high heat. Add chicken and italian seasoning. Cook until browned and cook through, 4-6 minutes. Stir in chicken stock and season with salt and pepper.

Step 11

Return cooked veggies to pan, stir to combine. Turn off heat on

Step 12

Spread bottom of toasted garlic buns with garlic sauce. Top with chicken and veggie mixture. Sprinkle with mozzarella.

Step 13

Return to middle rack until cheese melts. 2-3 minutes