Yumm!

Grilled Thai Chicken Sandwich

From EatingWell: September/October 2012
Juicy grilled chicken, onions and peppers combine with a Thai-inspired sauce in this chicken sandwich recipe. We love how the flatbreads made from whole-wheat dough sop up the extra sauce. If you have one large (12-ounce) chicken breast instead of two smaller (6-ounce) ones, cut it in half horizontally before grilling so the chicken cooks in the time specified in this recipe.





5 servings
Active Time: 45 minutes
Total Time: 45 minutes


INGREDIENTS
1/2 cup “lite” coconut milk
1/4 cup smooth natural peanut butter
2 tablespoons lime juice
2 tablespoons chile-garlic sauce, divided
1 tablespoon reduced-sodium soy sauce
1 pound prepared pizza dough, preferably whole-wheat
1 tablespoon canola oil, divided
2 6-ounce boneless, skinless chicken breasts
1 large red bell pepper, quartered
1 large onion, sliced into 1/2-inch-thick rounds
2 tablespoons chopped fresh cilantro


PREPARATION
Preheat grill to medium-high.
Whisk coconut milk, peanut butter, lime juice, 1 tablespoon chile-garlic sauce and soy sauce in a bowl until well combined.

Working on a lightly floured surface, divide dough into 5 equal pieces. Roll each piece into a 6-inch disk with a rolling pin or press into a disk with your hands. Using 1 1/2 teaspoons oil, brush one side of each disk.

Oil the grill rack (see Tip); place the dough, oiled-side down, on the grill and cook until light brown and puffed, 1 to 2 minutes. Brush the dough with the remaining 1 1/2 teaspoons oil, flip and grill until cooked through, but still a little soft, 1 to 2 minutes more. Wrap in foil to keep warm.
Brush chicken with the remaining 1 tablespoon chile-garlic sauce. Place the chicken, bell pepper and onion on the grill. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 14 minutes. Grill the pepper and onion, turning once, until lightly charred and cooked through, 8 to 10 minutes.

Slice the pepper and onion. Toss with 1/2 cup of the reserved dressing in a medium bowl. When the chicken is cool enough to handle, slice or shred into bite-size pieces. Top flatbreads with equal portions of the vegetables and chicken; drizzle with the remaining dressing and sprinkle with cilantro. Fold to eat.

TIPS & NOTES
Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

NUTRITION

Per serving: 410 calories; 17 g fat ( 3 g sat , 5 g mono ); 38 mg cholesterol; 44 g carbohydrates; 1 g added sugars; 25 g protein; 4 g fiber; 447 mg sodium; 358 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (22% dv)

Carbohydrate Servings: 3