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Diabetes Forecast

The Healthy Living Magazine

Chicken Sandwich With Olive-Arugula Topping

Per Serving

Chicken Sandwich With Olive-Arugula Topping

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

  1. 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.
  2. 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.

 
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