Chicken Sandwich With Olive-Arugula Topping
Per ServingChicken Sandwich With Olive-Arugula Topping |
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|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1 sandwich | ||
| Calories | 365 | |
| Fat | 14 | g |
| Saturated Fat | 2.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 27 | g |
| Fiber | 5 | g |
| Sugars | 4 | g |
| Cholesterol | 65 | mg |
| Sodium | 420 | mg |
| Potassium | 405 | mg |
| Protein | 32 | g |
| Phosphorus | 315 | mg |
| Choices: Starch 2, Lean Protein 4, Fat 1 | ||
- Makes: 4 servings
- Serving Size: 1 sandwich
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
Ingredients
| 4 | (4-oz) boneless chicken breast thin cutlets, rinsed and patted dry | |
| Nonstick cooking spray | ||
| 1 | tsp. | dried basil leaves |
| 1/2 | tsp. | onion powder |
| 1/8 | tsp. | dried pepper flakes |
| 8 | oz. | multigrain Italian bread, cut in half lengthwise |
| Topping | ||
| 2 | cups | packed arugula or spring greens |
| 1/4 | cup | diced red onion |
| 16 | pitted kalamata olives, coarsely chopped | |
| 1 1/2 | Tbsp. | extra-virgin olive oil |
| 1–1 1/2 | Tbsp. | red wine vinegar |
Directions
- Heat a large skillet over medium-high heat. Coat the chicken with cooking spray and sprinkle with the basil, onion powder, and pepper flakes. Cook for 5 minutes on each side, or until the chicken is no longer pink in the center. If you’re not serving right away, cover the chicken and chill it in the refrigerator for up to 24 hours.
- Meanwhile, combine the topping ingredients in a medium bowl. Place the chicken on the bottom half of the bread, add the arugula mixture, and top with the remaining bread. Cut into four sections to serve.
Recipe adapted from Two-Step Diabetes Cookbook by Nancy S. Hughes. Available at shopdiabetes.org, 800-232-6733, or bookstores nationwide.
