Thanksgiving Anytime Chicken Sandos
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Thanksgiving Anytime Chicken Sandos

Thanksgiving Anytime Chicken Sandos

with Gravy, Cranberry Sauce & Potato-Carrot Jumble

Get ready to enjoy the flavors (and subsequent feelings) of Thanksgiving, all on a bun, at any time of year! First, you’ll pound chicken cutlets nice and thin, then brown them to crisp perfection. Meanwhile, you’re roasting a hearty carrot-onion-potato jumble in a hot oven (it’s “Thanksgiving anytime,” after all—something’s gotta roast!). Next, you’ll whisk up a buttery onion gravy, then spoon over pillowy brioche buns filled with chicken and shmeared with sweet-tart cranberry sauce. And boom—it’s Thanksgiving again (minus the annoying cousins!).

Protein Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


1 unit

Yellow Onion

6 ounce


10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

1 teaspoon

Dried Thyme

1 unit

Cranberry Jam

1 tablespoon


(Contains Wheat)

1 unit

Chicken Stock Concentrate

2 unit

Brioche Buns

(Contains Wheat)

Not included in your delivery



3 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories810 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate105 g
Sugar27 g
Dietary Fiber6 g
Protein41 g
Cholesterol150 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Plastic Wrap
Meat Mallet
Large Pan
Aluminum Foil
Small Bowl


Prep & Roast Veggies

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Halve, peel, and mince half the onion; cut remaining onion into quarters. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. • Toss potatoes, quartered onion, and carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Prep Chicken

• Meanwhile, pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. • Season chicken all over with garlic powder, half the thyme (you’ll use more later), ½ tsp salt (1 tsp for 4 servings), and pepper.

Cook Chicken

• Heat a drizzle of oil (large drizzle for 4 servings) in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate and tent with foil to keep warm. Wipe out pan and let cool.

Mix Cranberry Sauce

• While chicken cooks, in a small bowl, combine cranberry jam, 1 TBSP water (2 TBSP for 4 servings), a pinch of remaining thyme, salt, and pepper.

Make Gravy & Toast Buns

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add minced onion; cook, stirring, until softened, 3-4 minutes. • Reduce heat to low. Sprinkle flour over onion; whisk to combine. Stir in ½ cup water (1 cup for 4) and stock concentrate. Bring to a simmer and cook until thickened and saucy, 1-2 minutes. Season with salt and pepper. Remove from heat. • While gravy cooks, halve and toast buns.

Assemble & Serve

• Spread a thin layer of cranberry sauce onto cut sides of bottom buns. Fill buns with chicken and top with as much gravy as you like (be sure to reserve at least a couple spoonfuls for serving). Close sandwiches. • Divide sandwiches and potato-carrot jumble between plates. Serve with reserved gravy for dipping.

Chicken is fully cooked when internal temperature reaches 165°.