Grilled Chicken and Zucchini Sandwich

Although you can use both light and dark meat on this sandwich, it's best with breast meat. To kick-start lunch preparation, cook the zucchini on the grill while you're cooking the chicken; you can even assemble the sandwich the night before.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 30%
  • Fat: 11.6g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 26.5g
  • Carbohydrate: 36.7g
  • Fiber: 2.2g
  • Cholesterol: 64mg
  • Iron: 3.1mg
  • Sodium: 785mg
  • Calcium: 132mg

Ingredients

  • 2 tablespoons low-fat mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon bottled minced garlic
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons extravirgin olive oil
  • 2 small zucchini, thinly sliced lengthwise (about 12 ounces)
  • 1 (8-ounce) package plain focaccia, cut in half horizontally
  • 2 ounces thinly sliced sharp provolone cheese
  • 2 cups thinly sliced skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
  • 1/4 cup sliced bottled roasted red bell peppers

Preparation

  1. Combine first 4 ingredients; set aside.
  2. Preheat grill or grill pan over medium-high heat.
  3. Brush olive oil evenly over both sides of zucchini slices. Place half of zucchini on grill rack or grill pan; grill 2 minutes on each side or until lightly browned. Remove from grill or grill pan. Repeat procedure with remaining zucchini.
  4. Layer bottom half of focaccia with cheese, zucchini, mayonnaise mixture, Grilled Lemon-Herb Chicken, bell peppers, and top half of focaccia. Cut into four wedges. Wrap in foil or parchment paper; chill.
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