Grilled Rosemary Chicken Sandwich

Get Started

Servings:

• Recipe serving size: 1 sandwich (half a flatbread round)
• Number of servings: Adjust Reset

Ingredients:

• 4 boneless chicken breasts
• 1 cup Italian dressing
• 3 Tbsp. fresh Rosemary
• 4 whole wheat flatbread rounds
• Extra virgin olive oil, for brushing on flatbread
• 2 ripe, fresh avocados, halved, pitted, peeled and thinly sliced
• 2 ripe tomatoes, thinly sliced
• 2 cups fresh baby arugula leaves
• Salt and pepper to taste

Instructions:

1. Heat barbeque or grill pan on medium heat.
2. Place chicken breasts, two at a time, in a large sealable plastic bag and flatten using a meat mallet or rolling pin until evenly flat, about 1/2 inch thick.
3. Put dressing and rosemary in a casserole dish and add chicken – allow to marinate for 15 minutes.
4. Grill chicken until cooked through, approximately 4-6 minutes per side. Remove from grill and allow to rest on a plate while you prepare the bread.
5. Brush one side of each flatbread with olive oil and place, oiled-side down, on grill or grill pan for 1-2 minutes until grill marks appear.
6. Assemble the sandwiches – Placing the flatbreads with grill marks up, layer on the chicken, avocado, tomatoes, arugula, and salt and pepper to taste on one half of each flatbread. Fold each flatbread over, slice each half-moon in half creating 8 sandwiches. Enjoy!