Fire up you taste buds with grilled chicken seasoned Southwestern style and served in a sandwich with Monterey Jack cheese, avocado slices and grilled red bell peppers.
15m
PREP TIME
14m
COOK TIME
8
INGREDIENTS
Servings: 4
Ingredients
- 4 small boneless skinless chicken breast halves, about 1 1/4 pounds
- 1/2 cup Lawry's® Santa Fe Chili Marinade with Lime and Garlic, divided
- 1/4 cup mayonnaise
- 1 medium red bell pepper, halved and seeded
- 4 slices Monterey Jack cheese
- 4 crusty rolls, split
- 1 medium avocado, peeled, seeded and thinly sliced
- 4 Romaine lettuce leaves
INSTRUCTIONS
- 1 Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
- 2 Meanwhile, mix mayonnaise and 1 tablespoon of the remaining marinade in small bowl. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
- 3 Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill bell pepper 5 to 6 minutes per side or until tender. Brush chicken and bell pepper with remaining 3 tablespoons marinade. Top chicken with cheese slice 1 minute before cooking is completed. Toast rolls on the grill, if desired.
- 4 Cut bell pepper into strips. Spread mayonnaise mixture evenly on rolls. Top with lettuce, chicken, bell pepper and avocado.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
