Nutrition balance score
Good
Glycemic Index
66
Moderate
Glycemic Load
94
High
Nutrition per serving
Calories1924.8 kcal (96%)
Total Fat120.1 g (172%)
Carbs142.8 g (55%)
Sugars14.1 g (16%)
Protein71.1 g (142%)
Sodium3319.7 mg (166%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2red bell peppers
¾ tsalt
¾ tblack pepper
6 tolive oil
1 tfresh basil
½ tsalt
black pepper
¼ colive oil
2garlic cloves
finely diced
3 toil
1spanish onion
thinly sliced
0.5 bunchfresh basil
½ colive oil
2garlic cloves
1 tpine nuts
1 tsalt
1 cmayonaisse
2garlic cloves
½ tblack pepper
1 tsugar
½ tmustard
3 ozpickles
finely diced
¾ tcumin
¾ tgarlic powder
½ tdried rosemary
½ tdried thyme
¾ tsugar
1 tpaprika
2 lbboneless chicken breasts
or thighs
4french baguettes
8 in
Instructions
Step 1
Prepare the roasted peppers: prepare oven to 350. Toss whole peppers in salt, pepper, and olive oil. Bake uncovered until skin is blistered about 35 minutes. Place peppers into a bowl and cover with plastic wrap. Let rest, covered for 20 minutes or until pepper is cold. Remove and discard pepper core, seeds, and skin. Slice pepper into 1/2 inch strips. Toss strips with basil, salt, pepper, olive oil, and garlic
Step 2
Prepare the sauted onion: Heat oil in a saute pan over medium heat. Add onion and saute until golden but still slightly crispy, 7 minutes
Step 3
Prepare the pesto: In a blender combine basil. olive oil. garlic. pine nuts. salt. and pepper. blend until coarsely ground. set aside.
Step 4
Prepare the garlic mayo: In a blender combine mayo, garlic. pepper. sugar. and mustard. blend until smooth. stir in pickles. set aside.
Step 5
Prepare the chicken: In a small bowl, combine salt, black pepper, cumin, garlic powder, rosemary, thyme, sugar, and paprika. sprinkle on chicken marinate chicken in spices for 10 minutes. heat a grill or grill pan and grill chicken for 4 minutes on each side
Step 6
To assemble: slice baguettes lengthwise and toast. layer chicken, roasted peppers, pesto, onions, and garlic mayo
