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Grilled Chicken and Avocado Sandwiches Two Stars

Grilled Chicken and Avocado Sandwiches

Get Ready

Servings: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

You can also make this recipe indoors using your oven's broiler. After coating with dressing in Step 3, arrange vegetables and chicken on a foil-lined baking sheet and broil on the uppermost rack until chicken is cooked through, about 10 minutes, flipping halfway.
1 avocado, peeled, pitted, and chopped
1/4 cup Taste of Inspirations Reduced Fat Crumbled Feta Cheese
2 Tbsp. chopped fresh basil
1 Tbsp. lemon juice
Salt and pepper
2 boneless, skinless chicken breasts, halved lengthwise to make four thin cutlets
1/4 cup Nature's Place Tuscan Italian Dressing
1 red bell pepper, cored, seeded, and quartered lengthwise
1 red onion, sliced into 1/2"-thick rings
4 Nature's Place Ciabatta Rolls, split
3 cups Hannaford Baby Spinach
2 vine-ripened tomatoes, cut into wedges

directions:

1. Heat grill to medium-high, then clean and oil grates.
2. Combine avocado, feta, basil, and lemon juice in a small bowl. Mash with a fork until mostly smooth; season with salt and pepper to taste, then set aside.
3. Pat chicken dry with paper towels and coat with 1 tablespoon dressing; season with salt and pepper and transfer to a large plate. Combine bell pepper, onion, and 1 tablespoon dressing in a medium bowl and toss to combine; transfer to plate with chicken.
4. Grill chicken and vegetables, covered, until browned, 3 to 5 minutes. Flip and continue to cook until vegetables are tender and chicken is cooked through, 3 to 5 more minutes; transfer to a clean plate. Toast cut sides of rolls until lightly marked, about 1 minute.
5. Spread mashed avocado evenly over ciabatta bottoms and top with chicken and onion. Slice grilled pepper quarters into strips and arrange over top. Top with remaining ciabatta halves. Toss spinach, tomatoes, and remaining 2 tablespoons dressing in a medium bowl and serve alongside sandwiches.
Source: Hannaford fresh Magazine, July - August 2019

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Quantity Ingredients  
1 avocado, peeled, pitted, and chopped  
1/4 cup Taste of Inspirations Reduced Fat Crumbled Feta Cheese  
2 Tbsp. chopped fresh basil  
1 Tbsp. lemon juice  
Salt and pepper  
2 boneless, skinless chicken breasts, halved lengthwise to make four thin cutlets  
1/4 cup Nature's Place Tuscan Italian Dressing  
1 red bell pepper, cored, seeded, and quartered lengthwise  
1 red onion, sliced into 1/2"-thick rings  
4 Nature's Place Ciabatta Rolls, split  
3 cups Hannaford Baby Spinach  
2 vine-ripened tomatoes, cut into wedges  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 630 kcal (32%)
Calories from Fat 225
Total Fat 25 g (38%)
Saturated Fat 5 g (23%)
Cholesterol 90 mg (30%)
Sodium 1020 mg (43%)
Total Carbohydrates 66 g (22%)
Dietary Fiber 10 g (40%)
Protein 40 g (67%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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