Grilled Chicken PaninisEn Español (Spanish Version)
Serving Size½ of recipeCalories
17.5 gSaturated Fat6 gSodium
924 mgTotal Carbohydrate
37.5 gDietary Fiber3 gProtein
43 gServings2Marinating Time30 minutes to overnightIngredientsMeasuresChicken breast halves2 (5-ounce)Lemon juice¼ cupOlive oil2 tablespoonsGarlic clove, minced1Parsley, chopped (or 2 teaspoons dried)2 tablespoonsSalt¼ teaspoonDash of black pepperItalian bread (eg, ciabatta)4 slicesMedium tomato1Mozzarella (preferably fresh), sliced3 ouncesBaby spinach¼ cupDirectionsCombine chicken, lemon juice, olive oil, garlic, parsley, salt, and pepper in a resealable plastic bag. Marinate for 2 hours to overnight.Place chicken on grill or indoor grill pan coated with cooking spray. Grill over medium heat for 5-6 minutes on each side, or until cooked through. Remove chicken and reduce the grill to a low setting.Create 2 sandwiches with the chicken breast, tomato, mozzarella, and spinach. Place the sandwiches onto the grill. Place a flat weight over each sandwich, such as a plate with a canned food item on top of it. Grill for 2-3 minutes on each side, or until the bread is toasted and the cheese melts.
4 very lean meats; 2 starches; 1.5 medium fat substitutes; 1 fat; 1 vegetable
Side Suggestions: Spinach-vegetable Salad
Top baby spinach with sliced tomato, shredded carrots, sliced red onion, fresh mozzarella, and balsamic vinaigrette.