Lunch: Grilled Chicken Sandwiches with Pickled Squash and Romesco Mayonnaise Recipe | Myrecipes

Recipe by Robin Bashinsky What Makes It Great: The satisfying snap of quick-pickled squash plays well with creamy-smoky red bell pepper mayo, peppery arugula, and savory chicken. Use a mandoline to get perfectly uniform, thin slices of squash. Or for del

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Grilled Chicken Sandwiches with Pickled Squash and Romesco Mayonnaise Recipe | Myrecipes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1/4 cup cider vinegar
1/4 cup water
1 1/4 teaspoons salt, divided
1 teaspoon sugar
1 thyme sprig
1 (5-ounce) yellow summer squash, very thinly sliced
1/4 cup canola mayonnaise
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
3 ounces bottled roasted red bell peppers, rinsed and drained
1 ounce blanched almonds, toasted
4 (4-ounce) skinless, boneless chicken breast cutlets
1/4 teaspoon freshly ground black pepper
Cooking spray
4 (2-ounce) focaccia rolls, halved and toasted
2 cups arugula

Instructions

Combine vinegar, 1/4 cup water, 1 teaspoon salt, sugar, and thyme in a saucepan. Bring to a boil, stirring until salt and sugar dissolve. Pour hot mixture over squash in a bowl. Let stand for 30 minutes, tossing occasionally. Drain.
Combine mayonnaise and next 4 ingredients (through almonds) in a mini food processor; process until smooth. Set sauce aside.
Heat a grill pan over medium-high heat. Sprinkle chicken evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.
Spread about 2 tablespoons sauce on bottom half of each roll. Top each with one chicken cutlet, about 1/3 cup squash, 1/2 cup arugula, and top half of roll.

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