Roast Veggie and Chicken Salad Sandwich

(4 servings)

Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 2 zucchinis
• 2 tsp. extra virgin olive oil
• dash sea salt and fresh cracked pepper
• 1/2 cup fresh basil
• 2 TBS canola oil mayo (spectrum organic)
• 1/4 cup fresh grapes, halved
• 1 roasted chicken, breast meat only
• 4 slices sprouted wheat or gluten-free bread

How To Prepare

Pre-heat oven to 375 degrees.

Slice roasted peppers and zucchini into strips. Cut the bell peppers from the stem to the base in 4 or 5 pieces, remove seeds. Cut off top and bottom of zucchini, cut in half and then into three pieces lengthwise. Place on a baking sheet, drizzle with olive oil, salt and pepper. Bake for 25 minutes. Remove and let cool.

Shred roasted chicken into a bowl and toss with mayo, basil and red grapes.

 

Toast the sprouted bread lightly. Spoon roasted veggies on the bread and top with chicken salad.

Naturopathic Doctor Says:

Chicken is a good source of protein, important in reducing bone loss in older people. Four ounces of chicken provide almost 70% of the necessary protein for a day’s diet. Chicken also has plenty of niacin, a vitamin needed to protect against Alzheimer’s and DNA damage which contributes to cancer. Zucchini contains large amounts of folate and potassium, vitamin A and magnesium. One cup contains only about 17 calories. Remember to keep the skin – many of the protective vitamins are there! The wheat bread can be changed for spelt bread to create a wheat free dish, or a gluten free bread like rice or millet bread for gluten free choices.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 153, Total Fat 6g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 14mg, Sodium 209mg, Total Carbohydrate 18g, Dietary Fiber 3g, Sugars 6g, Protein 7g, Vitamin A 24%, Vitamin C 78%, Calcium 3%, Iron 7%, Vitamin K ~37%

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