Green Topped Cayenne Chicken Sandwich

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Main Dish
Green Topped Cayenne Chicken Sandwich

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Recipe Data

4
Servings
15min
Prep
25min
Total

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    Description

    "Lean chicken breasts slathered with a tangy yogurt sauce provides layers of healthy flavors." Brian Scheil, Hy-Vee dietitian, Marion, IA. 

    Beer pairings include Pilsner, Blonde Ale and Hefeweizen.
    Wine pairings include Sauvignon Blanc, Chenin Blanc and Reisling. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2large Hy-Vee boneless skinless chicken breasts (about 1 1/4 pounds total)
    4 tsp.Hy-Vee Select olive oil
    ½ tsp.cayenne pepper
    ¼ tsp.Hy-Vee salt
    ½ tsp.Hy-Vee black pepper
    2 tbsp.Hy-Vee plain Greek yogurt
    2 tbsp.Hy-Vee peach preserves
    1 ½ tbsp.Hy-Vee stone ground Dijon mustard
    ½medium poblano chile pepper, seeded and finely chopped (3 tbsp)*
    4Hy-Vee Baking Stone multi-grain ciabatta rolls, split and toasted
    ½ c.thinly sliced red onion
    ½ c.Hy-Vee spring greens mix

    Directions

    1. Cut each chicken breast in half horizontally. Place chicken portions in a shallow dish. Drizzle with olive oil. Combine cayenne pepper, salt and black pepper; rub on chicken. Let stand for 20 minutes.
    2. Grease gas or charcoal grill.
    3. Prepare grill rack for direct cooking over medium-high heat.
    4. For Dijon-peach sauce, in a small bowl combine yogurt, preserves and mustard. Stir in chile pepper. Cover and refrigerate until ready to serve.
    5. Grill chicken for 8 to 10 minutes or until internal temperature of chicken reaches 165 degrees, turning once halfway through. Cover and let rest for 5 minutes.
    6. Slice each chicken portion into thin strips and serve on ciabatta rolls with red onion, spring greens and Dijon-peach sauce.

    Nutrition facts

    Servings

    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 105mg
    • Sodium: 650mg
    • Total Carbohydrates: 41g
    • Protein: 38g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 10%
    0%
    Iron 20%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Summer 2016.