Spinach & Goat Cheese Chicken Sandwiches with Garlic French Fries from Lose Weight by Eating: Detox Week

Kick off the new year on the best note possible with Lose Weight by Eating: Detox Week. In her new cookbook and detox plan, Audrey Johns offers 130 delicious, real-food recipes to help you get healthy, eat better, and reach (and maintain) your ideal weight. Lose Weight by Eating: Detox Week is not a fast! It’s a chance to reset your relationship with food and shed pounds without feeling deprived. In this cookbook, Audrey Johns has designed a practical, proven detox plan that encourages you to eat for your cravings. She took naughty recipes and made them over so nice that they’re actually healthier than fancy juice cleanses.

Today we’re sharing her recipe for Spinach & Goat Cheese Sandwiches with Garlic French Fries, a filling and satisfying meal that is made with whole foods and packed with veggies. It’s perfect for lunch at work, or a quick dinner time recipe.

Lose Weight by Eating: Detox Week is on sale now. Purchase a copy from your favorite retailer today.

Spinach & Goat Cheese Chicken Sandwiches with Garlic French Fries

Makes 4 servings

Serving size: 1 sandwich and about 2∕3 cup fries

Per serving: calories 398; fat 12 g; saturated fat 3 g; fiber 7 g; protein 27 g; carbohydrates 59.5 g; sugar 6 g

Prep time: 20 minutes

Cook time: 15 minutes

A popular burger chain known for smashing its burgers makes one of my favorite chicken sandwiches, so of course I had to try and re-create it at home, and though I skip the “smashing” of the chicken (just too labor-intensive), I think it’s spot-on!

These yummy garlic fries will be an instant hit, so go ahead and dog-ear the page so you can come back and make them anytime you crave some French fries. Trust me, you’ll be glad you did it.


  • 4 medium russet potatoes
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 5 garlic cloves, unpeeled


  • 2 boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 4 whole wheat burger buns
  • ½ cucumber, cut into 1∕8-inch slices
  • 2 tablespoons crumbled goat cheese
  • ¾ cup baby spinach
  • 4 red onion slices
  • 1 tomato, cut into ¼-inch-thick slices
  1. Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
  2. Make the fries: Peel the potatoes and cut them into ¼-inch- thick sticks, adding them to a large bowl as you work. Sprinkle with salt, drizzle with oil, and toss. Spread the potatoes on the prepared baking sheets, add the garlic cloves, and roast for 25 minutes, flipping once halfway through.
  3. Make the chicken: Cut the chicken breasts in half horizontally by placing the palm of your hand on the top of a breast and using a sharp small knife to carefully cut all the way around and through, leaving you with 2 thin cutlets from each breast.
  4. Heat 1 teaspoon of the oil in a sauté pan over medium heat and add the chicken. Cook for 10 to 15 minutes total, flipping once, until cooked through (no pink on the inside and the juices run clear).
  5. Meanwhile, in a small bowl, whisk together the remaining 1 teaspoon oil, the vinegar, garlic, and lemon juice. Set aside.
  6. When the potatoes are done, carefully transfer the garlic cloves to a cutting board. Let them cool for a minute or two, then slice open, scrape out the soft garlic, and mince. Divide the fries among four plates and top with the roasted garlic.
  7. To assemble the sandwiches, open each bun and add layers in this order: cucumber slices, chicken cutlet, ½ tablespoon goat cheese, spinach, drizzle of the vinaigrette, onion, tomato, top of the bun. Serve on the plates alongside the fries.

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