Perfectly Portioned Breadless Chicken sandwich

Today’s recipe comes from Executive Chef Paul Freimuth from the Hyatt Regency Wichita.

Perfectly Portioned Breadless Chicken sandwich

Grilled chicken breast
Bibb lettuce
Heirloom tomato
Balsamic glaze
Salt and pepper


  • Marinate chicken in balsalmic glaze
  • Grill chicken until done
  • Lay bibb on plate 2 pieces for a sandwich
  • Place grilled chicken on the two pieces of bibb
  • Place tomato, avacado, & feta on other 2 pieces of bibb

Balsalmic Mustard Glaze

2 Cups Brown Sugar
2 Cups Orange Juice
3 Cups Balsalmic vinegar
1 Cup Dijon Mustard
4 Tablespoon Corn Starch
3 Tablespoon Water


  • In a heavy sauce pan add the Orange Juice and Brown Sugar heat till the sugar is dissolved.
  • Add the Balsalmic and Dijon and simmer for 20 minutes
  • In a seprate bowl mix together the Corn starch and water to make a slurry.
  • Slowly add the slurry to the glaze while wisking together.
  • Remove from the heat and cool.

Quinoa Chili

1 cup Uncooked quinoa, rinsed
2 cup2 Water
1 Table spoon Olive oil
1 Each Onion Diced
4 clove2 Garlic diced
1 Tablespoon Chili powder
1 Tablespoon Cumin
1 Each 28 oz. Can Crushed Tomato
1.5 cups Black beans rinsed
1 Each Bell pepper diced
1 Each Bell pepper diced
1 Each Zucchini diced
1 Each Jalapeno Seeded and diced
1 Teaspoon Oregano
1 cup Corn
0.25 Cilantro Chopped
Season to taste
Avocado diced


  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
  • Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. The garlic, chili power and cumin; cook and stir 1 jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover , and simmer 20 minutes.
  • After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Removes from the heat, and stir in the cilantro to serve.

Related link:

Hyatt Regency Wichita

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