Grilled Chicken And Vegetable Stacks Recipes
CHICKEN AND GRILLED VEGETABLE STACKED SANDWICHES
Dinner ready in 25 minutes! Enjoy these chicken and grilled veggie sandwiches flavored with garlic-lemon mayonnaise.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In small bowl, mix Garlic-Lemon Mayonnaise ingredients; set aside.
- Heat gas or charcoal grill. Brush zucchini and mushroom caps with oil; sprinkle both sides with salt and pepper. Place vegetables on grill over medium-high heat. Cover grill; cook 6 minutes, turning once, until just tender. Slice mushroom caps; cool.
- Spread Garlic-Lemon Mayonnaise on cut sides of bread. On bottom halves of bread, layer zucchini, mushrooms, chicken, tomato, cheese and basil. Cover with top halves of bread.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 25 mg, Fat 4, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 1180 mg, Sugar 7 g, TransFat 0 g
GRILLED CHICKEN AND VEGETABLE STACKS
Make and share this Grilled Chicken and Vegetable Stacks recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Chicken Breast
Time 19m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a char-grill (broiler) or barbecue over high heat. Place the chicken, capsicums, eggplant, zucchinis, oil, lemon juice, salt and pepper in a bowl and toss to coat. Cook the chicken for 3-4 minutes on the grill or barbecue before adding the capsicums, eggplant and zucchinis and cooking until the chicken is golden and cooked through and the vegetables tender. To serve, place the chicken, vegetables and rocket in a stack on plates and serve topped with the combined pesto and mayonnaise.
Nutrition Facts : Calories 263.7, Fat 20.6, SaturatedFat 3, Cholesterol 7.6, Sodium 224.3, Carbohydrate 20.6, Fiber 6.1, Sugar 8.7, Protein 3.3
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