Grilled Chicken Sandwiches

Grilled Chicken Sandwiches

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From: Diabetic Living Magazine

Spread whole wheat buns with lime dressing and then top with grilled chicken and zucchini to make these main-dish sandwiches.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup fat-free mayonnaise dressing or salad dressing
  • ½ teaspoon finely shredded lime peel or lemon peel
  • 1 medium zucchini or yellow summer squash (see Tip) cut lengthwise into ¼-inch-thick slices
  • 3 tablespoons Worcestershire sauce for chicken
  • 4 skinless, boneless chicken breast halves (1 to 1- ¼ pounds total)
  • 4 wheat hamburger buns, split and toasted

Preparation

  • Prep

  • Ready In

  1. For lime dressing: In a small bowl, combine mayonnaise dressing and lime peel. Cover with plastic wrap or foil and chill until serving time.
  2. Brush zucchini slices with 1 tablespoon of the Worcestershire sauce; set aside. Brush all sides of chicken with the remaining 2 tablespoons Worcestershire sauce.
  3. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. Add zucchini slices to grill for the last 6 minutes of grilling time for chicken, turning once and grilling until zucchini slices are softened and lightly browned.
  4. To serve, spread lime dressing onto cut sides of toasted buns. If desired, halve zucchini slices crosswise. Place chicken and zucchini slices on bun bottoms; add bun tops. Makes 4 servings.
  • Tip: For added color, use half of a medium zucchini and half of a medium yellow summer squash.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 253 calories; 2 g fat(0 g sat); 3 g fiber; 27 g carbohydrates; 31 g protein; 19 mcg folate; 66 mg cholesterol; 8 g sugars; 121 IU vitamin A; 10 mg vitamin C; 120 mg calcium; 2 mg iron; 586 mg sodium; 428 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 1½ starch, ½ vegetables

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