10 Min Chicken with Cabbage and Yoghurt-aise Sando
Serves 4
10 min chicken is a vibe in our house. On regular repeat, but with different iterations. This is a super yum one that uses some Korean flavours. This meal is the salad prep of your dreams. It takes max 15 minutes to prep and will only taste better in 2 days' time.
Irreverent Catie: High menu rotation in the Gett Girl house.

You will need
For the chicken:
    •    2–4 small-medium chicken breasts (skin on or skin off, we prefer skin-on but it can be harder to find)
    •    3 tbsp olive oil, plus extra oil for sealing chicken breasts
    •    Juice of ½ lemon
    •    2 tbsp gochujang*
    •    1 tsp sweet paprika
    •    3 cloves garlic, crushed
    •    1 tbsp brown sugar, coconut sugar, or honey
    •    Good pinch of salt
For the salad:
    •    2 cups cabbage (or kale, if using), finely sliced (firmly packed)
    •    1 large carrot, grated
    •    Finely sliced spring onions
For the dressing:
    •    2 tsp white miso (white miso will work best)
    •    1 tbsp brown sugar, coconut sugar, honey, or maple syrup
    •    Juice of 1 orange (about ¼ cup)
    •    2 tbsp red wine vinegar
    •    ¼ cup light olive oil
Yoghurt-aise:
    •    ½ cup plain Greek yoghurt
    •    1 tbsp finely chopped jalapenos or capers
    •    1 tsp sugar
    •    1 clove garlic, finely grated
    •    Season to taste
To assemble:
    •    4 cheddar cheese slices
    •    8 thick slices white bread
*If you don't have access to gochujang, you can simply omit it and replace with 2 tbsp tomato paste, an additional teaspoon of paprika, and a pinch of salt and chilli flakes.

The Gist
Preheat oven → seal chicken → put chicken in oven for 10 mins → make marinade → rest chicken in marinade → make salad → make dressing → finely slice the vegetables → toss in the dressing and let rest → slice chicken to serve → spoon juices over the chicken
Method
For the chicken:
    1    Preheat your oven to 180°C (350°F).
    2    Heat a heavy-bottomed, oven-safe skillet or frying pan over medium-high heat. Add a drizzle of olive oil to the pan.
    3    Place the chicken in the pan. Sear for 2–3 minutes per side until golden brown and sealed. If using skin-on chicken, start skin-side down for the best crispy skin.
    4    Move the pan directly to the preheated oven and cook for 10 minutes.
    5    Meanwhile, in a large flat dish, combine the olive oil, lemon juice, gochujang, sweet paprika, crushed garlic, and brown sugar, coconut sugar, or honey. Mix well until the sugar dissolves and everything is combined.
    6    After 10 minutes, check the chicken—it should spring back when pressed. The internal temperature should reach 75°C (165°F) in the thickest part of the breast. If it is a large breast, it can take a further 5–10 minutes.
    7    Remove the chicken from the oven and immediately place it into the marinade while still hot.
    8    Let the chicken rest in the marinade for 10 minutes. This allows the juices to redistribute, ensures tender, juicy meat, and infuses additional flavour.
    9    Remove from the marinade and slice.

For the salad:
    1    Make the dressing: in a small bowl or jar, whisk or shake together the dressing ingredients.
    2    Prep the salad in a large salad bowl. Finely slice the cabbage (or kale, if using) and add to the bowl.
    3    Add the grated carrot and spring onions.
    4    Pour the dressing over the salad and toss everything together with your hands or tongs, giving it a bit of a squeeze to help the cabbage soften and soak up the dressing. Be careful if you have any cuts on your hands!
    5    If you have time, let the salad sit for 10–15 minutes—the cabbage will soften and soak up all of the juices.

To make the sando:
    1    Make the chicken, set aside to rest, then slice.
    2    Make the salad, dress it, and set aside.
    3    To assemble: bread, cheese, salad, chicken, yoghurt-aise, bread. Wrap, slice, and eat immediately.

Tips
    •    Don't move the chicken too early during searing—let it develop a good golden crust.
    •    If your pan isn't oven-safe, transfer the seared chicken to a baking dish before putting it in the oven.

As always a huge thank you to my collaborator in Sandwich Club - Jessica Prescott ♥︎