Tuesday, February 24, 2015

Italian Chicken Sandwich

Since we had an unexpected snow break last week, I was able to get in the kitchen and cook us a few yummy lunches. It was so nice having longer than 20 minutes to eat my lunch, and even nicer having something other than a cold sandwich from my lunchbox. (#teacherproblems) 

This lightened up Italian Chicken Sandwich hit the spot -- made with pesto, roasted red peppers, fresh arugula, and tomato slices….YUM. I started Weight Watchers a few weeks ago, so this is a WW recipe, but I promise you won't know the difference. That's what I love about WW -- you can still have delicious food. 

Chris gave it a thumbs up. He works from home, so he benefits from my snow days big time. He got a little spoiled last week with me being home to cook him breakfast, lunch, and dinner. I think he was more sad about me going back to work than I was. 





note: this is a Weight Watchers recipe from a cookbook I have at home, so I am unable to link it. Recipe credit goes to Weight Watchers - it is not my own. 


Italian Chicken Sandwich : How to Make 
Chop 2 oz. chicken breast (I used a precooked rotisserie chicken) and toss with 1 and 1/2 Tbsp chopped water packed roasted red peppers, 1 Tbsp reduced fat pesto sauce, 1 tsp reduced calorie mayonnaise, and 1 tsp fat free plain yogurt. Sandwich chicken salad between 2 slices reduced calorie bread (I used an Artisan flatbread), layered with 1/2 cup baby arugula and 2 tomato slices. Optional: If you prefer warm sandwiches, you can heat it in the oven or on a panini maker.

This is a super simple recipe! It took me all of 10 minutes to make two sandwiches. I served ours with a salad - tossed arugula, mozzarella cheese, and Italian dressing. Let me know if you try this one out! I think you'll love it. Thanks for reading! 

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