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Grilled Chicken Sandwich With Olive Arugula Topping
5 min prep time
10 min cook time
4servings
Recipe by
Nancy Hughes
Source
Two-Step Diabetes Cookbook
Photo by
Renée Comet
How to Make Grilled Chicken Sandwich With Olive Arugula Topping
5 min prep time
10 min cook time
4servings
1 sandwich
Print Recipe >
Step-By-Step Instructions:
- Heat a large skillet over medium-high heat. Coat chicken with cooking spray and sprinkle with the basil, onion powder, and pepper flakes. Cook 5 minutes on each side or until no longer pink in center.
- Meanwhile, combine the topping ingredients in a medium bowl. Place the chicken on bottom half of the bread, top with the arugula mixture, top with remaining bread, and cut into four sections.
Nutrition facts
4 Servings
-
Serving Size
1 sandwich
- Amount per serving Calories 365
-
Total Fat
14g
- Saturated Fat 2.3g
- Trans Fats 0g
- Cholesterol 65mg
- Sodium 420mg
-
Total Carbohydrate
27g
- Dietary Fiber 5g
- Total Sugars 4g
- Added Sugars 0g
- Protein 32g
- Potassium 405mg
- Phosphorous 315mg
Ingredients
chicken breasts (boneless, thin cutlets, rinsed and patted dry )
4
nonstick cooking spray
1
fresh basil leaves (dried)
1 tsp
onion powder
1/2 tsp
crushed red pepper flakes (dried)
1/8 tsp
multi-grain Italian bread (cut in half lengthwise)
8 oz
packed arugula or spring greens
2 cup
red onion (diced)
1/4 cup
Kalamata olives (pitted, coarsely chopped)
16
Extra Virgin Olive Oil
1 1/2 tbsp
red wine vinegar
2 1/2 tbsp
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