Grilled Chicken and Vegetable Hero

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.

Yield: Makes 4 servings (serving size: 1 sandwich)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 10.3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.7g
  • Protein: 26g
  • Carbohydrate: 49g
  • Fiber: 9g
  • Cholesterol: 47mg
  • Iron: 3mg
  • Sodium: 514mg
  • Calcium: 122mg

Ingredients

  • 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

Preparation

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

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 www.choosemyplate.gov.

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