Adapted from the Better Homes & Gardens “Anyone Can Cook” Cookbook, gifted to me by the Olive Family.
Skill Level 2
Ingredients
1 pound boneless, skinless chicken breasts, sliced
1 small zucchini (6 ounces), thinly sliced lengthwise
1 small yellow summer squash (6 ounces), thinly sliced lengthwise
1 medium onion, thinly sliced (1/2 cup)
1/2 cup sliced fresh mushrooms
1/2 of a red sweet pepper, cut into thin strips (1/2 cup)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large pita bread rounds, halved
4 teaspoons bottled vinaigrette or Italian salad dressing
3/4 cup shredded smoked provolone or mozzarella cheese (3 ounces)
Preparation
Prepare chicken breasts by grilling or by oven-baking. Cut into strips and set aside.
Preheat oven to 450 degrees.
In a large bowl place zucchini, summer squash, onion, mushrooms, and sweet pepper. Add oil, salt, and black pepper; toss to coat. Spread vegetable mixture evenly in a 15 x 10 x 1 inch baking pan. Roast, uncovered, in the preheated oven for 8 to 10 minutes or until vegetables are tender.
Add the chicken breast slices to the vegetable mixture. Drizzle with salad dressing. Top with cheese. Put the vegetable & chicken mixture back in the oven long enough to melt the cheese.
Divide roasted vegetables among pita bread halves. Makes 4 sandwiches.
Nutrition Information
Per sandwich – 270 calories, 16 g total fat, 5 g saturated fat, 15 mg cholesterol, 669 mg sodium, 24 g carbohydrates, 2 g fiber, 10 g protein.
Our thoughts
Great for lunch or dinner.
Chicken can be removed from the recipe for vegetarian option; still healthy and delicious.
Ideal for a summer meal – most of the vegetables used are in season.
Best served with a cold glass of iced tea.
