With succulent roasted veggies, grilled bread and melty mozzarella cheese, this healthy sandwich tastes as good as it looks! In under an hour have a meal for the family on a summer day.
Nutrition
Calories 300, Fat 7g, Sodium 470mg, Carbs 40g, Fiber 8g, Sugar 6g, Protein 19g
Skinny Chicken and Roasted Vegetable Paninis
Rated 5.0 stars by 1 users
Category
Entrees
Servings
2
Prep Time
30 minutes
Cook Time
15 minutes
Calories
300
With succulent roasted veggies, grilled bread and melty mozzarella cheese, this healthy sandwich tastes as good as it looks!
Good Measure™
Ingredients
1/8 teaspoon salt
1 teaspoon olive oil
4 teaspoons red wine vinegar
1 zucchini, cut lengthwise into thin slices
2 slices (1/4 inch) red onion
1 medium tomato, cut into 4 slices
1 small red bell pepper
4 slices sprouted wheat bread
1/4 cup shredded deli rotisserie chicken breast
1/4 cup fresh basil leaves
1/4 cup shredded reduced-fat mozzarella cheese (1 oz)
Directions
Heat oven to 450° F. Line 2 cookie sheets with foil, and spray with cooking spray.
In small bowl, mix salt, olive oil and vinegar.
Using pastry brush, brush zucchini and onion with vinegar mixture; reserve remaining mixture. Place zucchini and onion in single layer on 1 of the cookie sheets. Place tomatoes on second cookie sheet. Roast 25 to 30 minutes, turning once, until zucchini and onions are golden brown and tomatoes give up most of their juices, rotating pans halfway through baking.
Meanwhile, roast bell pepper over open gas flame (or under broiler) until blackened on all sides. Transfer to medium bowl, and cover with plastic wrap. Let steam 5 minutes, then transfer to cutting board. Cut off top of bell pepper, then use sharp knife to scrape blackened skin from flesh. Cut flesh into 1-inch strips.
Spray panini grill with cooking spray; heat to medium-high heat.
Divide vegetables between 2 slices of bread. Brush remaining vinegar mixture over veggies. Top with chicken, basil, then cheese. Top with second slice of bread. Place sandwiches in panini grill; grill 4 to 5 minutes or until cheese is melted and bread is thoroughly toasted.
Recipe Note
Jarred roasted red bell peppers can be substituted for the fresh roasted. Pat dry before placing on sandwich. If you are watching your salt intake, look at the nutrition label, as many of the jarred brands are higher in sodium than fresh.
Look for sprouted 100% whole grain bread in the bakery or freezer section of your local grocery store.
Nutrition
Calories 300, Fat 7 grams, Saturated Fat 1.5 grams, Trans Fat 0 grams, Cholesterol 20 milligrams, Sodium 470 milligrams, Carbs 40 grams, Fiber 8 grams, Sugar 6 grams, Protein 19 grams
