Lunch: Chicken and Roasted Vegetable Foldover Sandwiches

What a good idea! Make a wrap from a flattened refrigerated biscuit, and fill it with tender chicken and veggies.

This recipe includes fertility superfoods such as:

Chicken Breast, Basil

Health and fertility benefits of Chicken and Roasted Vegetable Foldover Sandwiches

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 Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 small or 1/2 large red bell pepper, cut into 2x1/2-inch strips
1 small onion, cut into 1/2-inch wedges
5 slices portobello mushrooms (from 6-oz package)
3 tablespoons olive oil
1 package (6 oz) refrigerated grilled chicken breast strips
1 can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits (5 biscuits)
3 tablespoons basil pesto
1 cup shredded Italian cheese blend (4 oz)
1 cup tomato-basil pasta sauce, heated

Instructions

Heat oven to 425 °F. In ungreased 15x10x1-inch pan, place bell pepper, onion and mushrooms. Drizzle with oil. Place chicken strips in same pan.
Bake 15 minutes, stirring and turning twice, until vegetables are tender. Remove from oven; set aside. Reduce oven temperature to 375 °F.
Separate dough into 5 biscuits. On ungreased large cookie sheet, press each biscuit into 6-inch round. Spread pesto evenly over biscuits. Top each with cheese.
Bake 12 to 16 minutes or until biscuits are golden brown.
Spoon roasted vegetables and chicken evenly onto half of each baked biscuit round; fold biscuit over filling. Serve warm sandwiches with warm pasta sauce for dipping.

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