Lunch: Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

Recipe by David Bonom A garlic-herb marinade gives the chicken a flavorful jump start. You can serve an entire quarter or cut each quarter into two wedges. Serve with vegetable chips.

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

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.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 pound skinless, boneless chicken breast halves
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons extravirgin olive oil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
5 garlic cloves, minced and divided
Cooking spray
1 cup vertically sliced onion
1 teaspoon sugar
3/4 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
1 tablespoon red wine vinegar
1/8 teaspoon freshly ground black pepper
1 (12-ounce) loaf rosemary focaccia, cut in half horizontally
4 teaspoons low-fat mayonnaise
3 ounces fontina cheese, thinly sliced

Instructions

Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4-inch thickness using a meat mallet or rolling pin.
Combine juice, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, and salt, and sauté 1 minute. Add roasted bell peppers; cook 5 minutes or until onions are tender, stirring frequently. Stir in vinegar and black pepper.
Prepare grill to medium-high heat.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Cool slightly; cut chicken into slices.
Spread cut sides of bread evenly with mayonnaise. Arrange cheese on bottom half of bread. Arrange chicken and pepper mixture over cheese. Top with top half of bread; press lightly.
Place stuffed loaf on grill rack; grill 3 minutes on each side or until cheese melts. Cut into quarters.

Share Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

Share on Twitter