Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 480 |
| Total Fat | 17.5 g |
| Saturated Fat | 6 g |
| Sodium | 924 mg |
| Total Carbohydrate | 37.5 g |
| Dietary Fiber | 3 g |
| Protein | 43 g |
Servings and Times
| Servings | 2 |
| Marinating Time | 30 minutes to overnight |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Chicken breast halves | 2 (5-ounce) |
| Lemon juice | ¼ cup |
| Olive oil | 2 tablespoons |
| Garlic clove, minced | 1 |
| Parsley, chopped (or 2 teaspoons dried) | 2 tablespoons |
| Salt | ¼ teaspoon |
| Dash of black pepper |
| Italian bread (eg, ciabatta) | 4 slices |
| Medium tomato | 1 |
| Mozzarella (preferably fresh), sliced | 3 ounces |
| Baby spinach | ¼ cup |
Directions
- Combine 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.
Exchanges
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.