Lunch: Fiesta Grilled Chicken Sandwiches

Season a chicken breast with a zesty blend before grilling, and tuck it into a just-baked dinner roll.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Fiesta Grilled Chicken Sandwiches

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 tablespoons grated Parmesan cheese
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
2 boneless skinless chicken breasts
2 slices (1/2 oz each) pepper Jack or Monterey Jack cheese
4 Pillsbury™ frozen crusty French or crusty wheat dinner rolls
2 tablespoons chipotle or regular mayonnaise, if desired
4 lettuce leaves
2 tablespoons Old El Paso™ Thick 'n Chunky salsa

Instructions

Heat gas grill or coals. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.
When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170 °F). Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place rolls in foil on grill during last 6 to 7 minutes of cooking time until hot.
Spread mayonnaise on bottom halves of rolls. Top with lettuce leaf, cheese-topped chicken, salsa and top half of roll.

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