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Grilled Chicken and Vegetable Hero

Photo: Travis Rathbone
Yield Makes 4 servings (serving size: 1 sandwich)
For this Grilled Chicken and Vegetable Hero, choose sweet red or orange bell peppers for a colorful way to add 11 times more beta-carotene.


  • 4 (4-oz) chicken cutlets
  • 3 teaspoons olive oil, divided
  • Salt and freshly ground pepper
  • 1 (6-oz) red or orange bell pepper, quartered
  • 1 small (4-oz) zucchini, thinly sliced lengthwise
  • 1 small (5-oz) eggplant, thinly sliced lengthwise
  • 4 (3-oz) whole-wheat hoagie rolls, split lengthwise
  • 4 teaspoons store-bought olive tapenade
  • 1/2 cup fresh basil leaves

Nutrition Information

  • calories 377
  • fat 10.3 g
  • satfat 1.9 g
  • monofat 4.2 g
  • polyfat 2.7 g
  • protein 26 g
  • carbohydrate 49 g
  • fiber 9 g
  • cholesterol 47 mg
  • iron 3 mg
  • sodium 514 mg
  • calcium 122 mg

How to Make It

  1. Preheat grill or grill pan to medium-high. Rub chicken with 1 tsp oil and sprinkle with a pinch each salt and pepper; grill 4 minutes per side or until cooked through.

  2. Toss cut vegetables with remaining 2 tsp oil and a pinch each salt and pepper; grill 5 to 7 minutes per side until tender.

  3. Slice chicken. Spread rolls with tapenade, and fill with chicken, vegetables, and basil, if desired.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit