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