Italian-Grilled Chicken Sandwiches

Prep Time
12 min
Cook Time
6 min
Recipe Details
  • 2 spray(s) cooking spray
  • 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
  • 3/4 tsp table salt, divided
  • 1/8 tsp black pepper, freshly ground (or to taste)
  • 1/2 small uncooked red onion(s), sliced into four 1/4-inch-thick slices
  • 4 item(s) reduced calorie hamburger roll(s), toasted
  • 2 Tbsp reduced-fat pesto sauce
  • 12 leaf/leaves basil
  • 1/2 cup(s) roasted red peppers (packed in water), drained, chopped
  1. Coat a grill or grill pan with cooking spray; preheat to medium-high.
  2. Pound chicken until 1/4-inch thick (to see a video about pounding chicken, click here). Season both sides of chicken with 1/2 teaspoon of salt and a pinch of pepper. Coat onion with cooking spray and sprinkle with remaining 1/4 teaspoon of salt and a pinch of pepper.
  3. Place chicken and onion on grill. Cook chicken until browned and cooked through, flipping once, about 2 to 3 minutes per side. Cook onion until softened and grill marks appear, flipping once, about 2 to 3 minutes per side. Slice each piece of chicken in half so it fits better on buns.
  4. Spread each bun bottom with 1 1/2 teaspoons pesto sauce; top each with 2 pieces chicken, 1 slice onion separated into rings, 3 basil leaves, 2 tablespoons roasted red pepper and a bun top. Yields 1 sandwich per serving.

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