Grilled chicken sandwich with chemichurri
Honestly, this herbal sauce could make the leather taste of shoes like refined cuisine.
Chainlessmenu In America is without chicken or two sandwich, and people often select it by thinking as a healthier alternative to red meat. Eighty percent of time, he is breaded and fried, and when it's not (as in the case withPanera Chipotle Chicken), It is so overloaded with condiments and bulky bread that you will have the chance to escape the consumption of less than 1,000 calories. So much to be a healthy alternative to a hamburger.
This grilled chicken sandwich delivers a heroic flavor by usingChemichurriA sauce based on Argentine herbs that would taste shoe leather like a refined dining room, as well as a solid sweet pepper holder, crude onions and peppered green. Good luck to find a lateral salad, not to mention a real sandwich, in a restaurant for 310 calories.
Nutrition:310 calories, 8 g of grease (3 g saturated), 475 mg of sodium
Serve 4
You will need
4 chicken thighs without boneless skin(6 oz each)
Black salt and pepper
2 cups of mixed baby baby
4 small spales of whole wheat, divided and slightly grilled
1/2 red onion, finely sliced
1/2 cup roasted red peppers of jarred
1/2 cup of chemichurri
How to do it
- Preheat a grill, a grill grid orcast iron.
- Season the chicken everywhere with salt and pepper and grill or skin for 3 to 4 minutes per side until closing and cooked through.
- Divide the miracles mixed among the falls of the fall.
- Top every bread with a chicken leg, then stack onion and peppers.
- Spoon on the chemichurri, then at the top with other bun mines.
Eat
You can buy bottledRoasted red peppers In any supermarket, but how would you save yourself a few dollars and roast them instead? Cook the peppers (red and yellow are the best) at 400 ° F until black skin and flesh softens, about 25 minutes (you can also do it on a grid or even on a low flame on a plate of gas cooking). Place the peppers in a bowl, cover with a plastic film and let them sit for 10 minutes. Remove the plastic wrap and remove the dark skin (steam created by covering the peppers makes it easy). Throw the stems and seeds and they are ready to eat.
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
