Lunch: Chicken and Roasted Vegetable Foldover Sandwiches

What a good idea! Make a wrap from a flattened refrigerated biscuit, and fill it with tender chicken and veggies.

This recipe includes superfoods such as:

Chicken Breast, Basil

Health benefits of Chicken and Roasted Vegetable Foldover 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

1 small or 1/2 large red bell pepper, cut into 2x1/2-inch strips
1 small onion, cut into 1/2-inch wedges
5 slices portobello mushrooms (from 6-oz package)
3 tablespoons olive oil
1 package (6 oz) refrigerated grilled chicken breast strips
1 can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits (5 biscuits)
3 tablespoons basil pesto
1 cup shredded Italian cheese blend (4 oz)
1 cup tomato-basil pasta sauce, heated

Instructions

Heat oven to 425 °F. In ungreased 15x10x1-inch pan, place bell pepper, onion and mushrooms. Drizzle with oil. Place chicken strips in same pan.
Bake 15 minutes, stirring and turning twice, until vegetables are tender. Remove from oven; set aside. Reduce oven temperature to 375 °F.
Separate dough into 5 biscuits. On ungreased large cookie sheet, press each biscuit into 6-inch round. Spread pesto evenly over biscuits. Top each with cheese.
Bake 12 to 16 minutes or until biscuits are golden brown.
Spoon roasted vegetables and chicken evenly onto half of each baked biscuit round; fold biscuit over filling. Serve warm sandwiches with warm pasta sauce for dipping.

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