Grilled Lemon Herb Chicken and Veggie Ciabatta Sandwich
Preparation
For 6 servings (1 sandwich)
- Cook Flavis Ciabatta bread according to package directions and set aside.
- In a bowl combine the olive oil, lemon juice, thyme, rosemary, salt, pepper and turmeric. Whisk ingredients together until combined.
- In two separate bowls or zip top bags add the veggies to one and chicken to the other. Pour half of the marinade over the veggies and half over the chicken. Stir each to immerse the ingredients in the marinade. Allow to sit at room temperature for 30 minutes or for up to 1 hour in the refrigerator. Reserve a little of the marinade from the veggies, and set aside. Make sure to discard any leftover marinade from the chicken.
- Heat grill to medium high and place chicken and veggies on the grill. Cook for 2-3 minutes per side, flip and then cook an additional 2-3 minutes or until the chicken reaches and internal temperature of 165 degrees.
- Assemble the sandwiches by brushing a little of the reserved marinade from the veggies onto the ciabatta bread then top with a layer of veggies and chicken.
Nutritional values
| Serving Size: 1 Sandwich | |
| Calories | 383 Kcal |
| Protein | 9.4 g |
| Carbohydrates | 38 g |
| Total Fat | 21 g |
| Saturated Fat | 3.8 g |
| Dietary Fiber | 7.9 g |
| Sodium | 307 mg |
| Potassium | 349 mg |
| Phosphorus | 130 mg |
| Calcium | 18 mg |