Servings: 2 servings
Calories: 286kcal
Equipment
- out door or indoor grill
Ingredients
- 1 large or 2 small boneless, skinless chicken breasts
- 2 low carb rolls, 647 Schmidt rolls
- 2 romaine lettuce leaves or lettuce of your choice
- 2 nice size pieces of roasted red pepper
- 2 tbsp homemade aioli, divided in half
Instructions
- Get the outdoor grill going or turn on the inside grill to heat.
- Wash the romaine lettuce leaves and pat dry with a paper towel. Set aside.
- Remove the roasted red pepper pieces from the jar and place on a paper towel to remove the excess liquid. Set aside.
- Place the opened rolls face down on the grill and toast.
- Spread the bottom and top half of each toasted roll with pesto aioli. I divide a tbsp of the aioli between the two sides of the roll. Place a lettuce leaf on the bottom half of each roll. Set aside.
- If you are using a large (10-11 oz) chicken breast, cut it in half. Sprinkle the chicken breast pieces with salt and pepper on both sides.
- Place the chicken breasts on a hot grill. When I used my indoor Cuisinart grill, the chicken breasts are done in 2½ - 3 min on the 400℉ setting. I use a digital thermometer to make sure the internal temperature is between 165 - 170℉.
- Remove the cooked chicken breasts from the grill.
- Place a chicken breast on top of the lettuce leaf on the bottom roll half. Place a roasted red pepper piece on top of the grilled chicken. Place the top half of the roll on the roasted red pepper.
- Serve the sandwiches with a side of your choice and enjoy.
Notes
The roasted red pepper pairs well with the pesto aioli and gives this sandwich a nice zing.
If you need to watch your sodium, the roasted red pepper can easily be substituted with a slice of heirloom or regular tomato for a savings of 122 mg of sodium bringing the sodium for the entire sandwich down to 345 mg.
You can further reduce the sodium by seasoning your chicken breasts with salt free seasoning instead of the salt and pepper.
Nutrition
Serving: 1sandwich | Calories: 286kcal | Carbohydrates: 29.8g | Protein: 32g | Fat: 7.4g | Saturated Fat: 0.7g | Sodium: 467mg | Fiber: 10.3g | Sugar: 5.3g
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