Camp Goodfood x Lesson 5: Chicken Lettuce Tomato Sandwiches
with Zucchini-Potato Soup
Cooking time
30 minutes
Servings
4
Calories
660 /serving
Welcome to Camp Goodfood! An opportunity for you and your kids to cook together this summer. Learn the basics of kid faves, like a comforting soup and sammie dinner. Follow along with our video series for a scratch soup and toasted buns stacked with tasty fillings.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 225g Potatoes
- 3 Garlic cloves
- 1 Onion (or shallot)
- 2 Tomatoes
- 2 Green zucchini
- 1 Head of lettuce
- 60ml Mayonnaise
- 120ml Vegetable demi-glace
- 4 Garlic focaccia buns
- 8g Lemon Paprika spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
Contains: Barley, Eggs, Rye, Sulphites, Wheat
You will need:
Large pan
Large pot
Oil
Peeler
Salt & pepper (S&P)
Immersion blender (or blender)
Total Fat
23 g
Saturated Fat
3 g
Sodium
680 mg
Total Carb
66 g
Sugars
7 g
Protein
50 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve, peel and small-dice the onion.
- Peel and small-dice the potatoes.
- Thinly slice the garlic and tomatoes.
- Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces.
- Tear the lettuce leaves (or thinly slice crosswise).
Start the soup
- In a large pot, heat a drizzle of oil on medium-high.
- Add the onion and sauté, 2 to 3 min., until translucent.
- Add the garlic and sauté, 1 to 2 min., until fragrant.
- Add the potatoes and zucchini. Cook, stirring often, 2 min., until lightly browned.
- Add the demi-glace, 3 cups water and a generous pinch of salt; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 18 to 20 min., until the vegetables are tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing; season with salt.
Finish the soup
- Using an immersion blender (or blender), blend the soup until smooth; season generously with salt and some pepper.
Toast the buns
- Toast the buns, cut-sides up, directly on an oven rack, 3 to 4 min., until warmed through.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the mayo, chicken, tomatoes, lettuce, S&P and a bun top.
- Serve the soup on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
