Forktionary

Basil Grilled Chicken Sandwiches With Red Pepper Relish Recipe

Basil lovers, rejoice! This vibrant and flavorful grilled chicken sandwich is packed with protein, lower in calories, and surprisingly quick to make. The zesty red pepper relish adds a sweet and tangy kick that perfectly complements the juicy grilled chicken. Equally delicious served hot or cold, this recipe is perfect for a healthy and satisfying lunch or dinner. Get ready to experience a taste of summer in every bite!

Prep Time 20 mins
Cook Time 30 mins
Calories 221.5 kcal
Protein 60g
Rating 4.3 (3 Reviews)
Basil Grilled Chicken Sandwiches With Red Pepper Relish

Recipe Actions

Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Basil Grilled Chicken Sandwiches With Red Pepper Relish

  • Plain Yogurt
  • Lemon, Juice And Zest Of
  • Garlic Clove
  • Basil Leaves
  • Boneless Skinless Chicken Breasts
  • 1 tablespoon olive oil
  • Yellow Onion
  • Salt
  • Fresh Ground Black Pepper
  • Roasted Red Pepper
  • 2 tablespoons balsamic vinegar
  • Arugula Leaf
  • Focaccia Bread

How to Make Basil Grilled Chicken Sandwiches With Red Pepper Relish

  1. In a large bowl, whisk together 1 cup plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 2 cloves minced garlic, and 1/2 cup chopped fresh basil.
  2. Add 1.5 lbs boneless, skinless chicken breasts to the bowl and toss to coat evenly with the yogurt mixture.
  3. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
  4. While the chicken marinates, prepare the red pepper relish. Heat 1 tablespoon olive oil in a small skillet over medium heat.
  5. Add 1 medium red bell pepper (finely diced), 1/2 small red onion (finely diced), and 1 clove minced garlic to the skillet. Season with salt and pepper to taste.
  6. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
  7. Stir in 1/2 cup roasted red peppers (jarred, drained), and 2 tablespoons balsamic vinegar. Cook for another 5 minutes.
  8. Remove from heat, let cool slightly, and stir in 1/4 cup chopped fresh basil.
  9. Store the relish in an airtight container in the refrigerator for up to 1 week.
  10. Preheat your grill to high heat.
  11. Remove the chicken from the marinade (discard the marinade). Season the chicken with salt and pepper.
  12. Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
  13. Let the chicken rest for 5 minutes, then slice it on the bias.
  14. Spread 4 tablespoons of red pepper relish on each of 4 focaccia halves.
  15. Top with sliced chicken and a handful of arugula.
  16. Finish with a dollop of extra relish and the remaining focaccia halves.
  17. Serve immediately and enjoy!

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

16g

Fat

10g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Poultry Vegetables Barbecue Easy Picnic Chicken Dietary Sandwiches Meat Chicken Breasts Peppers Taste Mood Sweet To Go Camping Equipment Grilling Presentation Served Cold Served Hot