This sandwich came about like a lot of good things do — a little bit of hunger and a little bit of “what do we have in the fridge?” We had some chicken thighs hanging out that needed to be used, and I was craving something easy but satisfying for lunch. So we threw the thighs in the oven with some simple seasonings and toasted up our favorite sourdough. I layered on creamy hummus, crisp veggies, and buttery avocado… and then remembered my husband loves BBQ sauce, so I added a little twist for him too. The result? A hearty, fresh, flavor-packed lunch that hits the spot and doubles as a great next-day sandwich too.
Chicken Hummus Sandwiches
A hearty and healthy sandwich layered with baked seasoned chicken thighs, creamy hummus, fresh vegetables, and optional BBQ sauce — all piled onto crisp sourdough bread. Great for meal prep and family lunches.
Ingredients
- 6–12 chicken thighs, fresh we buy ours at Costco
- Dash of cayenne pepper
- Dash of Italian seasoning
- Garlic powder to taste
- Onion powder to taste
- Salt and pepper
- Hummus store-bought or homemade
- Avocado slices
- Cucumber slices
- Tomato slices
- Pea sprouts or your favorite kind
- Sourdough bread we love Abigail’s Oven – just 3 ingredients!
- Optional: Primal Kitchen BBQ sauce for a tangy twist
Instructions
- Preheat oven to 425°F (218°C).
- Line a medium sheet pan with parchment paper.
- Place chicken thighs on the sheet pan and season generously with cayenne, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Bake for 35–40 minutes, or until the chicken is fully cooked and the edges are crisp.
- While the chicken bakes, prep the sandwich toppings:
- Slice avocado, cucumber, and tomato.
- Toast the sourdough bread.
- Make hummus if you’re going the homemade route.
- Once the chicken is done, build your sandwich:
- Spread hummus (or BBQ sauce) on toasted sourdough.
- Layer with avocado, cucumber, tomato, roasted chicken, and sprouts.
- Sprinkle with a little extra salt and pepper, if desired.
- Enjoy fresh!
