Santa Fe Grilled Chicken Sandwich

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  2 tbsp Basil, Fresh
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  2 tbsp Cilantro, Fresh
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  1 tbsp Chives, Fresh
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  1 cup Mayonnaise, Regular
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  1 tsp Chili powder
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  sea salt
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  freshly cracked black pepper
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.3 tsp 1¼ teaspoons sea salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1 Yellow Onion(110g)
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  8 Bread, Sourdough, Sliced(456g)
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  1 Avocado(150g)
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  1 Bell Pepper(119g)

Instructions

1. 1Make the herb mayo: In a small bowl, combine 1 cup mayonnaise, 2 tablespoons minced fresh basil, 2 tablespoons minced fresh cilantro, 1 tablespoon minced fresh chives, 1 teaspoon chili powder, and a pinch each of sea salt and freshly cracked black pepper. Stir well, cover, and refrigerate until ready to assemble.
2. 2Pound the chicken breast to an even thickness (about 3/4 inch). In a bowl, whisk together 1/4 cup extra-virgin olive oil, 1 1/4 teaspoons sea salt, and 1/2 teaspoon freshly cracked black pepper. Add the chicken, bell pepper strips, and sliced onion; toss to coat.
3. 3Preheat a grill or grill pan over medium-high heat. Lightly brush the grates with extra-virgin olive oil.
4. 4Grill the chicken for 5–6 minutes per side until grill marks form and the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes, then slice.
5. 5While the chicken rests, grill the bell pepper strips and sliced onion for 4–5 minutes per side until softened and lightly charred. Remove from heat.
6. 6Brush the sourdough bread slices with a little olive oil and grill cut-side down for 1–2 minutes until golden and toasted.
7. 7Spread herb mayo generously on one side of each toasted bread slice. Layer sliced grilled chicken, grilled bell pepper strips, grilled onion, and avocado slices onto 4 bread slices. Top with the remaining bread slices, mayo-side down.
8. 8Slice each sandwich in half and divide into 4 meal-prep containers. Refrigerate for up to 3 days; keep avocado and mayo portions separate if prepping ahead to maintain freshness.