Open-Faced Grilled Chicken and Zucchini Sandwiches
"This is a light lunch/dinner option that won't heat up the house (if you're using an outdoor grill). Omit the bread, if you want to get rid of the carbs."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (375.1 g)
- Calories 610
- Total Fat - 26.8 g
- Saturated Fat - 4.7 g
- Cholesterol - 126.5 mg
- Sodium - 808.1 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 3.3 g
- Sugars - 7.2 g
- Protein - 51.1 g
- Calcium - 204.1 mg
- Iron - 4.3 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat the grill to medium-high heat.
Step 2
Season the chicken breasts and zucchini slices with olive oil, minced garlic, salt, and pepper. Toss to coat them evenly.
Step 3
Place the chicken breasts on the grill and cook for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove from the grill and let them rest for a few minutes before slicing.
Step 4
Grill the zucchini slices for about 2-3 minutes per side, until they have grill marks and are tender.
Step 5
Toast the slices of bread on the grill for a few minutes until they are lightly golden and crisp.
Step 6
In a small bowl, mix the mayonnaise and Dijon mustard together until well combined.
Step 7
Spread the mayo-mustard mixture on the toasted bread slices.
Step 8
Arrange the grilled chicken slices and grilled zucchini slices on top of the bread.
Step 9
Garnish with fresh basil leaves, if desired.
Tips
No special items needed.
0 Reviews
You'll Also Love
