Vegetable Chicken Sandwich

Vegetable Chicken Sandwich Image by: Vegetable Chicken Sandwich Author: Canadian Living

A quick, tasty grilled chicken sandwich layered with in-season zucchini and peppers.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2003

Ingredients

  • 1/3 cup vegetable oil
  • 1/3 cup soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon dry mustard
  • 3 cloves garlic minced
  • 1/2 teaspoon pepper
  • 4 boneless skinless chicken breasts
  • 8 thick slices zucchinis
  • 2 thick slices red onions
  • 1 sweet orange pepper quartered
  • 1 pinch salt
  • 4 kaiser rolls halved
  • 1/4 cup aioli
  • 1/4 cup mayonnaise
  • 4 leaves leaf lettuce

Method

In bowl, whisk together oil, soy sauce, vinegar, ketchup, mustard, garlic and pepper; set aside 1/2 cup (125 mL). Add chicken, turning to coat. Cover and refrigerate for at least 30 minutes or for up to 2 hours.

In glass dish, pour reserved marinade over zucchini, onion and orange pepper; turn to coat. Marinate for 30 minutes.

Discarding marinade, sprinkle chicken with salt. Place chicken, zucchini, onion and pepper on greased grill over medium-high heat; close lid and grill until tender and chicken is no longer pink inside, about 6 minutes per side for chicken and 8 minutes per side for vegetables. Slice pepper.

Spread cut sides of rolls with aioli. Sandwich lettuce, chicken and vegetables in rolls.

Nutritional facts <b>Per serving:</b> about

  • Sodium 978 mg
  • Protein 40 g
  • Calories 530.0
  • Total fat 22 g
  • Cholesterol 92 mg
  • Saturated fat 2 g
  • Total carbohydrate 41 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 80.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetable Chicken Sandwich

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