Grilled Lemon Chicken Sandwich

So as many of you know I am on a 11 day break from school and for me that means more sleeping, more relaxing, more blogging, and more time with friends and family. So, hopefully the abundance of new recipes over the next week will make up for my slacking off the week before! This next blog post is inspired by a recipe in a magazine called Southern Favorites. One thing I love about cooking is that I can make any recipe my very own by substituting or adding ingredients that I love. In this recipe I used Flatout Flatbread, which by the way is one of my favorites for making wraps, tacos, pizza, etc., and it is healthier than a regular flour tortilla or pita bread. This sandwich is very refreshing and has tons of flavor! Hope ya'll enjoy, God bless!

Ingredients:

• 1/3 cup olive oil
• 1 tablespoon of fresh lemon zest
• 1/4 cup of fresh lemon juice
• 1/4 cup of grated purple onion
• 3 Tablespoons of Splenda granulated sugar substitute
• 1 teaspoon of salt
• 1 teaspoon of ground black pepper
• 4 all natural boneless, skinless chicken breast
• Flatout Flatbread (Healthy Grain)
• 1 cup of baby spinach leaves
• 1/4 cup of crumbled reduced-fat blue cheese
• 4 slices of turkey bacon, cooked in the microwave and crumbled
• 1/4 cup of fig preserves (in the jelly section of the grocery store)

Directions:

1. In a small bowl, mix together olive oil, lemon zest, lemon juice, grated onion, Splenda, salt and pepper. Place chicken breast in a large plastic freezer bag. Pour lemon mixture over the chicken and seal the bag. Marinate this mixture in the refrigerator for 15-20 minutes (no longer than 1 hour).

2. Spray the grill, or grill pan with nonstick cooking spray. Preheat the grill to medium heat. Remove the chicken from the marinade (throw the remaining marinade away) and place on the grill. Grill the chicken for 10 minutes per side, flipping frequently until it is no longer pink in the middle. Once it is finished cooking, remove from the grill and place on a cutting board. Slice the chicken breast into thin strips.

3. Make sure the grill is cool. Rinse or thoroughly wipe off the grill with a paper towel to grill the flatbread. Once it is clean, spray the grill with nonstick cooking spray and place the flatbread on the grill. Grill for 2-3 minutes per side or until you can see the grill lines. Repeat with remaining flatbread.

4. Assemble: Cut the flatbread in half horizontally. Place the sliced chicken on one half and top it off with the baby spinach leaves, crumbled blue cheese, and turkey bacon. Spread the fig preserves on the other half and use as a top for the sandwich. Enjoy!

Makes about 4 sandwiches