Basil Grilled Chicken Sandwiches With Red Pepper Relish

READY IN: 30mins
Recipe by LAURIE

Basil lovers unite!!! This one is for you! Great tasty sandwich, lower in calories and high in protein ans quick. Equally as good hot or cold also. From a fitness website. Note cooking time doesnt include chicken marinading time, and the relish can be done ahead.

Top Review by FunWorld123

This was so good. I marinated the chicken for about 3 hours and it was so tender. The pepper relish makes it unique and is delicious! I used large rosette rolls which I sliced in half and toasted instead of the focaccia and then spinach and romaine lettuce instead of the arugula. Other than that, I followed the recipe. We will be having this again.

Ingredients Nutrition

Directions

  1. Mix the (first 4 ingredients) yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl.
  2. Add the chicken and coat it evenly with the yogurt mixture.
  3. Cover and refrigerate for at least 1 hour or overnight.
  4. Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat.
  5. Add the raw red pepper, onion and garlic and season with salt and pepper.
  6. Cook until the vegetables soften, about 5 minutes.
  7. Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes.
  8. Remove from heat, cool and stir in the basil.
  9. This can be stored in the refrigerator for up to 1 week.
  10. For the chicken preheat the grill to high heat.
  11. Remove the chicken from the marinade and discard the marinade.
  12. Season the chicken with salt and pepper.
  13. Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side.
  14. Let the chicken cool slightly and slice it on the bias.
  15. For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula.
  16. Finish the sandwiches with a dollop of relish and the other half of the focaccia.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a