Lunch: Grilled Chicken and Pea Shoot Charmoula Sandwiches

Before grilling, marinate chicken tenders in a paste made with cilantro, garlic, olive oil and lemon juice then serve on ciabatta bread topped with garden fresh carrot and tender pea shoots.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Grilled Chicken and Pea Shoot Charmoula 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 Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2 teaspoons smoked Spanish paprika
2 garlic cloves, minced
1/3 cup chopped cilantro
1 pound boned, skinned chicken breast halves
4 or 5 ciabatta or francese sandwich rolls (12 oz. total), split
1 carrot, cut into long shreds, preferably with a mandoline
1 qt. lightly packed tender pea shoots*, separated into 4- to 5-in. pieces
1/3 cup mayonnaise

Instructions

Stir together oil, lemon juice, salt, pepper, cumin, paprika, garlic, and cilantro in a medium bowl to make charmoula. Transfer 6 tbsp. to a small bowl.
Pull off tenders (the long, small, tenderloin muscles) from chicken. Add chicken (including tenders) to charmoula in medium bowl and turn to coat. Chill chicken and extra charmoula, covered, about 1 hour and up to 1 day, turning chicken once.
Heat grill to high (450 ° to 550 °). Grill chicken, covered, turning once, until cooked through, 4 to 10 minutes; discard marinade. Transfer chicken to a board, let rest briefly, then slice diagonally. Grill rolls, cut sides down, until toasted, 1 minute.
Spoon 2 tbsp. reserved charmoula into a clean medium bowl, add carrot and pea shoots, and toss gently. Spoon 1 1/2 tbsp. more charmoula into a small dish and set aside. Whisk mayonnaise into charmoula remaining in the small bowl and spread over cut sides of the rolls.
Fill rolls with pea shoot salad and arrange chicken on top. Spoon about 1 tsp. reserved charmoula (from small dish) over chicken on each sandwich.
*Find at farmers' markets or Asian markets.
Note: Nutritional analysis is per sandwich.

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