Sometimes we just don’t feel like making a big deal out of dinner. From time to time we want something low key that take little effort to put together.
Sure, we still planned ahead for this meal, but that is a standard around here. We didn’t need to buy much though, some vegetables and a loaf of bakery bread.
Remember those frozen chicken breasts? We busted them out and constructed this tasty morsel.
This little ditty came to us from one of our Good Housekeeping cookbooks. We couldn’t find the recipe online, so just use ours.
If you are going to make this here is what you will need to have on hand:
- Loaf of wide bakery bread.
- One red pepper.
- One yellow or orange pepper.
- Half a red onion
- Lettuce, spinach or arugula.
- Boneless skinless chicken breasts.
- Some household spices for the marinade (See below).
Consider that a grocery list. After you have all that the first thing you’ll need to do is get your chicken in for a soak. In a plastic bag with a seal add:
If you are doing marinades last minute like we usually do, in lieu of letting them soak overnight you can let them sit for 20 to 30 minutes at room temperature. That should suffice.
Here comes the chopping. Slice your peppers and onion into nice rings (This way they don’t fall through the grate when you are roasting them).
Over high direct heat on the grill cook your chicken for about 5 minutes a side. After the first time you flip them, carefully place your veggies on the grill. This way everything will be done at the same time.
While that is finishing on the grill, slice your bread into generous sandwich slices. About 3/4 inch should do nicely. After your chicken and veggies are done, place your slices over the hot coals. They only need about a minute or so per side. You are just looking to toast them.
Serve the sandwiches with mayo, some sort of green leafs and if you have it fresh basil leaves.