Grilled Chicken with Roasted Bell Peppers and Avocado Mayo

This delicious grilled chicken sandwich is made with roasted bell peppers, avocado mayo, and a hint of garlic for an easy lunch or dinner option that’s sure to please! It’s ready in just 25 minutes and is packed full of flavor!

Cooking Equipment:

Grill pan, baking sheet lined with parchment paper, knife & cutting board

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Grilled Chicken, Roasted Bell Peppers, Avocado Mayo, Garlic

Meal:

Main Course

Cooking Method:

Grilling & Baking

Dietary Restrictions:

Gluten-free (if using gluten-free bread)

Servings:

Ingredients:

2 slices of whole wheat bread

1 chicken breast fillet

1 bell pepper, sliced into strips

2 tablespoons olive oil

1 tablespoon garlic powder

2 tablespoons avocado mayo

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 350°F. Place the bell pepper strips on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, salt, and pepper. Bake for 10 minutes until lightly browned.

Heat a grill pan over medium-high heat. Season the chicken breast fillet with salt and pepper on both sides. Grill for 5-7 minutes per side until cooked through.

Toast the bread slices in a toaster or on the grill pan until lightly browned. Spread each slice of toast with 1 tablespoon of avocado mayo each.

Assemble the sandwich by layering the grilled chicken breast fillet and roasted bell peppers onto one slice of toast and topping it off with the other slice of toast. Serve immediately!

Nutrition:

Calories – 463; Fat – 28g; Carbohydrates – 24g; Protein – 30g

Rating:

Did You Know?

Southern-style sweet tea, which is heavily sweetened and served over ice, is a popular beverage.