Breakfast Chicken Sandwich With Onions and Bell Peppers

I was thinking about the best recipe for these busy spring mornings, and I realized that sometimes, the simplest option is the best one. That’s why I’ve decided to share one of my favorite dishes: a breakfast chicken sandwich with onions, bell peppers, and spring onion garnish. If you read some of my recipes, you’ll know that I love spicy food so just a note here: This chicken sandwich isn’t spicy; if you want something with a kick, be sure to check out my chicken and zucchini sandwich recipe.

The recipe you’re about to see can be learned in just one try, and once you’ve got it down, it’s incredibly easy to customize it by swapping out ingredients. Additionally, in terms of time-management, nutrients, and calorie intake, this breakfast chicken sandwich has it all – it’s light yet nutritious and incredibly quick and easy to make. Enough chatter; let’s get into the recipe.

Choosing and Preparing the Ingredients

As usual, we begin by preparing the ingredients. For this recipe, I’m using chicken breasts because they are easy to prepare – simply slice them into cubes and season lightly. For 7 ounces of chicken, I used just 1 tablespoon of salt and 1 tablespoon of dry vegetable seasoning, but you can adjust according to your preference. After seasoning the chicken breasts, proceed to chop the onions, red bell peppers, and spring onions. Refer to the picture above for guidance, but ultimately, it’s a matter of your taste.

If you’re considering alternatives for these ingredients, for this breakfast chicken sandwich, you can also use green chili peppers or even zucchini instead of bell peppers. However, for simplicity and healthiness, I recommend sticking to the three main ingredients: chicken breasts, onions, and bell peppers.

Regarding the bread, I chose flatbread for this chicken sandwich for two reasons: it’s not doughy, allowing for more filling, and it won’t absorb moisture from the mixture once assembled, preventing the sandwich from becoming dry. The other thing is more personal – I’m trying to cut down on carbs, and this flatbread is perfect as it’s super light (approximately, what you see in the picture weighs below 100g).

As I mentioned, for seasoning the meat, I used only salt and a dry vegetable mix initially. Later in the cooking process, I added basil and pepper for more flavor. You can also consider other spice options such as dill, cumin for a more Middle Eastern style, or oregano for a Mediterranean flavor.

When it comes to sauces, I just used sour cream here as the flavors will mostly come from the mixture of chicken, bell peppers and onions so I didn’t want to spoil those by adding a strong sauce on the sandwich. If you want, you can change it although I do advise to at least try it before adding mayo or similar ingredients. 

Making the Breakfast Chicken Sandwich with Onions and Bell Peppers

To keep it brief, I’ll guide you step by step on how to make this breakfast chicken sandwich. Start by melting around 30g of butter in a frying pan. Add the onions and cook them under the lid for 2-3 minutes, stirring occasionally, until they turn golden brown (look to the picture below).

Once the onions are ready, add the chicken breasts to the frying pan. Stir well to ensure all the meat pieces are coated with onions, then cover with a lid. Cook for 10 minutes over medium heat, stirring occasionally.

At this point, the chicken should be almost cooked. Now, add the bell peppers to the mixture and stir everything together. Cover again with the lid and cook for another 3 minutes. After this, remove the lid and continue stirring until the chicken develops a bronze color, as shown in the picture below. You can also check for tenderness by attempting to slice the chicken with a spatula – if it breaks apart easily and has a bronze color, the dish is done.

Assembling the Sandwich

Once the chicken mixture is ready, allow it to rest while you prepare the sandwich. Spread sour cream on both halves of the flatbread. For a spicy kick, add your preferred spicy ingredient (mine is chili paprika) to one half of the sandwich. On the other half, spread the chopped spring onions. Then, spoon the chicken mixture onto one half of the sandwich and simply close it. That’s it – that’s how you make the breakfast chicken sandwich with onions and bell peppers! The whole process, from slicing the first ingredient to the end, shouldn’t take more than 25 minutes. Enjoy!