Chicken and Arugula Sandwiches
If you have roughly 35 minutes to spend in the kitchen, Chicken and Arugula Sandwiches might be a great dairy free recipe to try. This recipe makes 6 servings with 188 calories, 18g of protein, and 7g of fat each. For $1.38 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is brought to you by Recipe Girl. A couple people really liked this main course. A mixture of skinless boneless chicken breasts, roasted red peppers, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 47 foodies and cooks. Overall, this recipe earns a solid spoonacular score of 76%. If you like this recipe, take a look at these similar recipes: Chicken-Arugula Focaccia Sandwiches, Grilled Chicken Sandwiches with Arugulan and Chutney, and Chicken-Arugula Salad Open-Faced Sandwiches.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup chopped arugula
6 (5-inch) baguettes, French bread or rolls, cut lengthwise into halves
freshly ground black pepper to taste
4 teaspoons Dijon mustard
6 Tablespoons plain nonfat yogurt or lowfat mayonnaise
1 teaspoon olive oil
2 roasted red peppers, cut into strips
salt to taste
4 (4-ounce) boneless skinless chicken breasts
Equipment:
bowl
frying pan
plastic wrap
Cooking instruction summary:
1. Combine yogurt and mustard in a bowl and mix well. Stir in chopped arugula and season with pepper. Store, covered, in the refrigerator for up to 1 day.2. Sprinkle the chicken with salt and pepper. Brush a nonstick skillet with the olive oil and sauté the chicken in the oil for 4 minutes per side or until cooked through. Cool slightly and slice diagonally into strips.3. Spread 2 teaspoons of the yogurt mixture on the cut sides of each bread half. Layer 1 bunch of arugula and the chicken over bottom halves. Top with roasted bell pepper strips, remaining arugula and remaining bread halves. Wrap tightly in plastic wrap and chill for up to 4 hours.
Step by step:
1. Combine yogurt and mustard in a bowl and mix well. Stir in chopped arugula and season with pepper. Store, covered, in the refrigerator for up to 1 day.
2. Sprinkle the chicken with salt and pepper.
3. Brush a nonstick skillet with the olive oil and sauté the chicken in the oil for 4 minutes per side or until cooked through. Cool slightly and slice diagonally into strips.
4. Spread 2 teaspoons of the yogurt mixture on the cut sides of each bread half. Layer 1 bunch of arugula and the chicken over bottom halves. Top with roasted bell pepper strips, remaining arugula and remaining bread halves. Wrap tightly in plastic wrap and chill for up to 4 hours.
Nutrition Information:
