Lunch: Open-face Grilled Chicken-and-Pepper Sandwiches with Grilled Romaine Wedges Recipe | MyRecipes

Recipe by Carolyn Wright Fire up the grill for these filling Open-face Grilled Chicken-and-Pepper Sandwiches with Grilled Romaine Wedges. The chicken only requires a short marinade time of 10 minutes.

This recipe includes fertility superfoods such as:

Romaine Lettuce, Chicken Breast, Lemon, Nuts

Health and fertility benefits of Open-face Grilled Chicken-and-Pepper Sandwiches with Grilled Romaine Wedges Recipe | MyRecipes

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. 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 Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 tablespoons fresh lemon juice, divided
1/4 cup extra virgin olive oil, divided
Kosher salt
Freshly ground black pepper
4 boneless, skinless chicken breasts
4 (1/4- to 3/4-inch-thick) artisan whole grain bread slices
2 romaine lettuce hearts, halved lengthwise with core intact
3 small, mixed bell peppers (such as red, yellow, and orange), quartered
4 ounces fresh mozzarella, sliced
1 tablespoon pine nuts, toasted if desired

Instructions

Preheat grill to medium-high heat (350 ° to 400 °) or heat grill pan over medium-high heat. Combine 1 tablespoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each kosher salt and black pepper in a bowl. Add chicken, tossing to coat. Let marinate 10 minutes.
Grill bread, turning once, 3 minutes or until toasted; set aside. Brush romaine halves evenly with 1 tablespoon olive oil. Grill romaine halves 1 to 2 minutes or until grill marks appear. Set aside. Grill peppers, turning once, 5 to 7 minutes or until tender. Cut peppers into strips, and set aside.
Grill chicken, turning once, 8 minutes or until cooked through.
Divide grilled peppers and chicken among bread slices; top with mozzarella. Drizzle romaine halves with remaining 1 tablespoon olive oil and remaining 1 tablespoon lemon juice. Sprinkle with pine nuts, kosher salt, and black pepper.

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