Green Topped Cayenne Chicken Sandwich

Recipe

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. 

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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.