Italian · Lunch
Grilled Chicken Sandwich
Grilled boneless chicken breast marinated in olive oil, garlic and oregano, served on toasted ciabatta with melted provolone, roasted red pepper, arugula and basil pesto mayonnaise. Finished with lemon juice, this sandwich balances smoky char, herby brightness and creamy richness.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
642Calories
57.3gProtein
29.6gFat
39.8gCarbs
4.6gSugar
3.4gFiber
1084mgSodium
183mgChol
8.1gSat Fat
870mgPotassium
280mgCalcium
3.4mgIron
0.9mcgVitamin B12
24mgVitamin C
protein-rich
mediterranean
thirty-min-meals
Instructions
1
Prep
Whisk olive oil, minced garlic, dried oregano, lemon juice, salt and pepper; rub over butterflied chicken breast and let sit 20 minutes.
2
Grill
Place chicken on preheated medium-high grill and cook 4–5 minutes per side until char lines form and internal temperature reaches 165°F; lay provolone on chicken in final minute until melted.
3
Toast
Place ciabatta split side down on medium grill for 1–2 minutes until golden marks appear and interior is warm and crisp.
4
Plate
Spread mayonnaise and basil pesto on ciabatta, layer arugula, roasted red pepper and chicken inside, squeeze lemon wedge over filling, close and halve on board to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless chicken breast, butterflied
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp lemon juice
- 22 ciabatta roll (about 2.8 oz / 80g), split
- 2 slice0.7 oz / 20g provolone cheese
- 4 tbsp4 tbsp roasted red bell pepper strips (about 1 oz / 30g)
- 22 small handful (0.5 oz / 15g) arugula
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp basil pesto
- salt, to taste
- black pepper, to taste
