Mindful Sodexo 
A flame-grilled chicken breast, avocado, crunchy marinated purple cabbage & a tangy-sweet spread on a whole grain bun
Nutrition Facts:
Calories: 420, Carbs: 48g, Protein: 35g, Fat: 11g, Sat. Fat: 1.5g, Sodium: 400mg, Fiber: 7g
Prep Time: 15 to 20 minutes plus up to 12 hours for pickling the onions and marinating the chicken Cook time: 25 to 30 minutes Yield: 4 servings; 1 sandwich per serving Difficulty level: Intermediate
Sweet & Tangy Grilled Chicken Sando
Ingredients
Prepare
Sweet & Tangy Grilled Chicken Sando
- 4 whole grain hamburger buns
- 4 Garlic Marinated Chicken Breasts
- 2 cups Pickled Red Onions and Red Cabbage
- 1 fresh avocado, pitted and cut into quarters
- 1/2 cup Agrodolce Spread
- 1. Clean and preheat a broiler or grill on medium-high heat. Place the chicken on the grill and cook for 2 to 3 minutes on each side until there are grill marks and the chicken reaches an internal temperature of at least 165 degrees Fahrenheit.
- 2. For each sandwich, split 1 hamburger bun in half.
- 3. In order, top the roll with:
- 1 grilled chicken breast
- 1/2 cup pickled red onion and cabbage
- 1 thinly sliced avocado quarter - 4. Spread 2 tablespoons of agrodolce sauce on the crown of the bun.
- 5. Place the crown of the bun on the sandwich to close and enjoy immediately!
Pickled Red Onions and Red Cabbage
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 2 cups thinly sliced red cabbage
- 3/4 cup thinly sliced red onion
- 1. Place the vinegar, water, and sugar in a small pot. Bring the mixture to a boil to make the marinade.
- 2. Place the cabbage and onions in a 1-quart glass or metal container. Pour the hot marinade over the vegetables, ensuring they are submerged. Cool quickly, then cover and keep in the refrigerator for at least 8 hours overnight to marinate. Drain the excess marinade before using.
Garlic Marinated Chicken Breasts
- 4 4-ounce boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon finely chopped garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1. Ensure all chicken breasts are no more than 1/2 inch thick. If the chicken is too thick, place it on a cutting board and cover it with a layer of plastic wrap. Gently pound the chicken with a meat mallet or similar tool until it is the correct thickness.
- 2. Combine the oil, garlic, salt, and pepper in a 1-quart container. Whisk until well-blended. Place the chicken in the marinade and turn it with tongs to coat it evenly. Cover and refrigerate for at least one hour.
Agrodolce Spread
- 3/4 cup red wine vinegar
- 2 tablespoons honey
- 2 tablespoons finely chopped yellow onion
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup nonfat plain Greek yogurt
- 1. Combine the vinegar, honey, onion, and crushed red pepper in a small pot. Bring to a boil and reduce by two-thirds until the liquid is slightly thick and syrupy.
- 2. Strain the liquid through a fine mesh strainer and cool it quickly to room temperature.
- 3. In a small bowl, combine the cooled liquid with yogurt and whisk until combined. Cover and keep in the refrigerator until ready to use.
Chef Tips:
- Four-ounce chicken breasts are often found frozen in individual portions; you will need to thaw them before marinating. If you cannot find four-ounce chicken breasts, carefully cut larger ones into thin four-ounce fillets by butterflying them.
- You can make the pickled vegetables, marinated chicken, and agrodolce spread up to two days ahead.
