Italian chicken sandwich with vegetable soup
4
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
A soup-and-sandwich pairing makes for a hearty, satisfying lunch. Here, sliced leftover chicken is piled high on toasted bread with veggies and enriched with a peppered Parmesan-yogurt spread for savory oomph. Serve with your favorite ZeroPoint vegetable soup.
Ingredients
Plain fat free Greek yogurt
2½ Tbsp
Grated Parmesan cheese
2½ Tbsp
Italian seasoning
¼ tsp
Black pepper
¼ tsp
Garlic
1 small clove(s), grated
Reduced-calorie multigrain bread
2 slice(s), very thin, toasted
Cooked skinless boneless chicken breast
3 oz, sliced
Roasted red peppers (packed in water)
⅓ cup(s), patted dry
Baby spinach
½ cup(s)
Red onion
1 thin slice(s)
ZeroPoint vegetable soup
1½ cup(s)
Instructions
1
In a small bowl, stir together the yogurt, Parmesan, Italian seasoning, pepper, and garlic. Spread the yogurt mixture evenly over both bread slices. Arrange the chicken, red pepper, spinach, and onion between the bread slices. Serve the sandwich with the soup.
2
Serving size: 1 sandwich and 2 cups soup
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