lunch · Ethiopian-inspired
Berbere Tomato Chicken & Artichoke Sandwich
A spicy sandwich with chicken breast, artichoke heart, and a berbere tomato finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb chicken breast, cut into pieces
- 3 cups artichoke heart, drained
- 1 tbsp olive oil
- ½ tsp salt
- 2 tsp berbere seasoning
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 8 slices whole-grain bread
- 2 cups spinach
Equipment
Large skillet
How to make it
- 1
Cook the chicken breast and artichoke heart with olive oil and salt in a skillet. Cook the chicken breast until the center reaches 165°F.
- 2
Stir together the berbere seasoning, tomato paste, garlic and coat the chicken breast mixture.
- 3
Layer the filling and spinach between the whole-grain bread slices.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.