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Grilled Chicken Sandwiches With Charmoula Recipe
|Boneless skinless chicken breasts||6|
|Lemon juice||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Sweet red peppers||2 , halved|
|Onion||1 Large, sliced|
|Eggplant||3⁄4 Pound, sliced|
|Kaiser rolls/Sesame buns||6|
|Cheese/Thick yogurt 50 milliliter||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Garlic/1 head roasted garlic 1||1 Clove (5 gm), minced|
|Chopped cilantro/Parsley||1⁄2 Cup (8 tbs)|
Calories 475 Calories from Fat 98
% Daily Value*
Total Fat 11 g17.1%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 109.7 mg
Sodium 573.7 mg23.9%
Total Carbohydrates 43 g14.4%
Dietary Fiber 5.5 g22.1%
Sugars 6.7 g
Protein 49 g97.6%
Vitamin A 43.4% Vitamin C 111%
Calcium 15.1% Iron 23.3%
*Based on a 2000 Calorie diet
Remove tender filets (page 160) and reserve for chicken fingers or stir-fries.
Pound chicken breasts between pieces of parchment or waxed paper until thin 2.
In small bowl, combine lemon juice, cumin, pepper, salt and garlic.
Rub into chicken pieces and marinate in refrigerator until ready to cook.
Grill or broil peppers, skin side down, until black.
Cool and remove skins.
Cut peppers into strips.
Grill onion and eggplant slices until cooked on both sides.
To prepare charmoula, in small bowl, whisk together yogurt cheese, cumin, paprika, lemon juice, cayenne, garlic and mayonnaise.
Stir in cilantro.
Just before serving, grill chicken for 3 to 4 minutes per side, or just until cooked through.
To assemble sandwiches, place piece of chicken on bottom half of each bun.
Top with grilled vegetables.
Spread about 1 tbsp/15 mL charmoula on top half of buns.