Photo of Italian chicken sandwich with vegetable soup by WW

Italian chicken sandwich with vegetable soup

5
Point(s)
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(s)

3 oz, sliced

Roasted red peppers (packed in water)

cup(s), patted dry

Fresh baby spinach

½ cup(s)

Uncooked red onion(s)

1 thin slice(s)

Garden 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