Vegetable Chicken Sandwich
Vegetable Chicken Sandwich
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 530 |
| pro | 40 g |
| total fat | 22 g |
| sat. fat | 2 g |
| carb | 41 g |
| fibre | 3 g |
| chol | 92 mg |
| sodium | 978 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 23 |
| vit A | 3 |
| vit C | 80 |
| folate | 38 |
A quick, tasty grilled chicken sandwich layered with in-season zucchini and peppers.
Ingredients
- 1/3 cup vegetable oil
- 1/3 cup soy sauce
- 2 tbsp white vinegar
- 2 tbsp ketchup
- 1 tbsp dry mustard
- 3 cloves garlic, minced
- 1/2 tsp pepper
- 4 boneless skinless chicken breasts
- 8 thick slices zucchini
- 2 thick slices red onion
- 1 sweet orange pepper, quartered
- 1 pinch salt
- 4 kaiser rolls, halved
- 1/4 cup aioli or mayonnaise
- 4 leaves leaf lettuce
Preparation
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.
Additional information : Original recipe by Dianna Millward of Paris, Ontario, grand-prize winner of the Canada Day Chicken Challenge contest 2003.
Source : Canadian Living Magazine: July 2003
- Keywords : Main Course; Dinner; Lunch; Marinating; Grill/Barbecue; Chicken; Zucchini; Sandwich; Soy sauce; Red onions;
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