Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. Dole baby spinach | ||
| 2 Dole bananas, peeled | ||
| ¼ c. sliced green onions | ||
| ¼ c. orange juice | ||
| 2 tbsp. olive oil | ||
| 1 tsp. minced garlic | ||
| 1 boneless, skinless chicken breast | ||
| Salt, to taste | ||
| 6 small multi-grain rolls, halved | ||
| 2 tbsp. yellow mustard | ||
| 6 slice(s) dill pickle | ||
| 3 slice(s) low-fat Swiss cheese, halved |
Directions
- Slice the chicken into thin strips. Toss with green onions, orange juice, olive oil, garlic and salt. Cover and refrigerate for 30 minutes.
- Preheat grill or broiler to high. Slice bananas diagonally and grill or broil until charred, about 2 minutes. Set aside.
- Saute chicken mixture over high heat until cooked, about 4 minutes. Remove from heat and add baby spinach to the pan, tossing until lightly wilted. Set aside.
- Spread mustard inside the rolls. Layer with banana slices, dill pickle, chicken and cheese. Press sandwiches in a panini grill or skillet until the cheese melts.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 70mg
- Sodium: 500mg
- Total Carbohydrates: 48g
- Protein: 35g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 25%
0%
Iron 20%
0%
Calcium 25%
Recipe Source:
August Seasons 2017.