Next Generation Life Fitness

Grilled Chicken Sandwiches with Red Pepper Relish and Basil

Preptime: 15 min.
Cooktime: 15 min.

Calories: 408
Carbs: 45g
Fat: 11g
Fiber: 5g
Protein: 35g
Satfat: 2g
Sodium: 693mg

Ingredients:

For the chicken:
1 cup low-fat or non-fat plain yogurt
juice and zest of 1 lemon
1 clove garlic, minced
10 basil leaves, chopped
4 boneless, skinless chicken breasts

For the relish:
1 tablespoon olive oil
1 large red pepper, seeded and finely chopped
1/2 cup finely chopped yellow onion
1 clove garlic, minced
salt to taste
freshly ground black pepper
1 cup roasted red peppers, chopped
1 tablespoon balsamic vinegar
10 basil leaves, chopped

For the sandwiches:
1 cup arugula leaves
4 small loaves focaccia bread, sliced in half

Directions:
For the chicken:
1. Mix the yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl. Add the chicken and coat it evenly with the yogurt mixture. Cover and refrigerate for at least 1 hour or overnight.

For the relish:
2. Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat. Add the raw red pepper, onion and garlic and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes. Remove from heat, cool and stir in the basil. (This can be stored in the refrigerator for up to 1 week.)

For the chicken:
3. Preheat the grill to high heat.

4. Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Season the chicken with salt and pepper.

5. Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side. Let the chicken cool slightly and slice it on the bias.

For the sandwiches:
6. Spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula. Finish the sandwiches with a dollop of relish and the other half of the focaccia.