Vegetable Chicken Sandwich 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



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


  • Iron 23.0
  • Folate 38.0
  • Calcium 8.0
  • Vitamin A 3.0
  • Vitamin C 80.0
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Lunch & Dinner

Vegetable Chicken Sandwich