Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 0
  • 5 star values: 1

Serve with crunchy vegetable sticks, a simple tossed salad, or steamed green beans.

Carolyn Malcoun
Recipe by Cooking Light September 2013

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

    Advertisement
  • Hollow out top and bottom halves of hoagie rolls, leaving a 1-inch-thick shell; reserve torn bread for another use. Place hoagie rolls, cut sides up, on a baking sheet, and broil for 1 minute or until rolls are toasted.

  • Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Sprinkle chicken evenly with oregano, salt, and pepper. Add chicken to pan; cook 7 minutes, turning occasionally. Add bell pepper to pan; cook for 2 minutes or until bell pepper is tender and chicken is done. Stir in marinara sauce, and cook 30 seconds or until marinara is thoroughly heated.

  • Transfer top halves of rolls to a plate. Divide chicken mixture evenly among bottom halves of rolls; top evenly with cheese. Broil 1 minute or until cheese melts. Top with top halves of rolls.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

412 calories; fat 13g; saturated fat 3g; mono fat 4.3g; poly fat 3.1g; protein 37g; carbohydrates 38.8g; fiber 5.6g; cholesterol 80mg; iron 0.9mg; sodium 666mg; calcium 120mg.
Advertisement
Advertisement