Roasted Chicken and Red Pepper Sandwiches Recipe

This post was originally published as Roasted Chicken and Red Pepper Sandwiches by Laurel on Health Food blog.

Tonight I kicked off the start of the week with some homemade roasted chicken and red pepper sandwiches. They were a hit! This recipe is loaded with healthy ingredients and makes a light but filling meal. The sandwiches have healthy fats (avocado, olive oil), greens (arugula, basil), veggies (red peppers, onion), protein (chicken), and whole grain bread. I served them with steamed asparagus on the side.

Wishing you well,

Laurel

p.s. These are perfect for anyone who is sensitive to dairy. While your bread may have trace elements of milk products in it, the sandwiches are otherwise dairy-free.

Roasted Chicken and Red Pepper Sandwiches
(recipe makes 2 sandwiches, plus leftovers)

4 slices whole grain bread
1 tbsp. olive oil
1 avocado
1 tbsp. fresh basil, chopped
1 tbsp. fresh lemon juice
1 handful arugula
1 chicken breast, large
1 red bell pepper, cut into thick strips
1/4 cup yellow onion, sliced thin
Salt & pepper

Season the chicken breast with salt and pepper and rub with a little olive oil. Roast both the red pepper strips and the whole chicken breast on a sheet pan for 30-35 minutes at 350°. When they are finished roasting, remove them from the oven and set the chicken aside to rest for a few minutes before slicing. Cut the red pepper strips into 1-inch pieces. Then slice the chicken into thin strips. Set aside. Mash up the avocado in a bowl with the lemon juice and basil. Spread the avocado mixture on top of each slice of bread. Top one half of each sandwich with arugula, onions, roasted red peppers, and chicken. Sprinkle a little more pepper on top if you like. Cover with the other slice of bread.

Tip 1: Toast your bread in the oven once the chicken and peppers are finished to add a little crunch to your sandwich. When the bread is warm and toasted, I like to rub each side with a fresh clove of garlic. Tip 2: Serve pepperoncinis at the table to eat between bites of the sandwiches for a little spicy kick of flavor. Tip 3: Depending on the size of your bread, you might have leftover avocado, red peppers, onion, and chicken (I did). Wrap them up and bring it for our lunch the next day!