A flavorful chicken avocado sandwich featuring marinated chicken breasts, a zesty lemon garlic aioli, caramelized onions, fresh arugula, and sliced avocado on toasted kaiser rolls.
1. Pound the chicken breasts until 1/2-inch thickness then slice each breast into two pieces. Place in a bowl and add the lemon juice, olive oil, oregano, salt, and pepper. Mix, cover, and marinate for at least 30 mins at room temperature or up to 4 hours in the refrigerator.
2. Make the lemon garlic aioli: In a small bowl, mix together the mayo, lemon juice, garlic, and a small pinch of salt and pepper. Set aside.
3. In a large pan over medium-low heat, melt the butter then add the onions with a sprinkle of salt and pepper. Cook, stirring often, until the onions are tender and golden brown, 8-10 mins. Remove from the pan and set aside.
4. Add 1 Tbsp olive oil to the pan and turn up the heat to medium-high. Cook the chicken for 4-5 mins per side until internal temp reaches 165F, then transfer to a plate, cover, and let rest while you toast your buns.
5. Turn on the broiler in your oven. Place the buns cut side up on a baking sheet and toast for 1 to 2 mins, or until golden and crisp. Keep a close eye so they don’t burn.
6. Spread aioli on the bottom bun and then layer on the arugula, sautéed onions, chicken, and avocado. Drizzle a little more aioli on top of the avocado and chicken, and enjoy!
