Chicken & Vegetables Sandwich Recipe

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Shenaz Ali from Karachi
Ingredients
  1. 1/3 cup (75 mL) vegetable oil
  2. 1/3 cup (75 mL) soy sauce
  3. 2 tbsp (30 mL) white vinegar
  4. 2 tbsp (30 mL) ketchup
  5. 1 tbsp (15 mL) dry mustard
  6. 3 cloves garlic, minced
  7. 1/2 tsp (2 mL) pepper
  8. 4 boneless skinless chicken breasts
  9. 8 thick slices zucchini
  10. 2 thick slices red onion
  11. 1 sweet orange pepper, quartered
  12. 1 pinch salt
  13. 4 kaiser rolls, halved
  14. 1/4 cup (60 mL) aioli or mayonnaise
  15. 4 leaves leaf lettuce
Method
  • Chicken & Vegetables Sandwich contains pro 40g, total fat 22g, sat. fat 2g, cal 530, carb 41g, fibre 3g, chol 92mg and sodium 978mg. This Chicken & Vegetables Sandwich is very healthy because you will take vegetables and chicken at a time.
  • In bowl, whisk together oil, soy sauce, vinegar, ketchup, mustard, garlic and pepper; set aside 1/2 cup (125 mL). Add chicken, turning to coat. Cover and refrigerate for at least 30 minutes or for up to 2 hours.
  • In glass dish, pour reserved marinade over zucchini, onion and orange pepper; turn to coat. Marinate for 30 minutes.
  • Discarding marinade, sprinkle chicken with salt. Place chicken, zucchini, onion and pepper on greased grill over medium-high heat; close lid and grill until tender and chicken is no longer pink inside, about 6 minutes per side for chicken and 8 minutes per side for vegetables. Slice pepper.
  • Spread cut sides of rolls with aioli. Sandwich lettuce, chicken and vegetables in rolls
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