YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Steak Sandwich with Roasted Peppers and Onions
Tender grilled chicken and steak strips layered on a toasted whole grain roll with charred peppers and onions, finished with a cool, zesty yogurt sauce.
INGREDIENTS
3.5 oz Chicken Breast
3.5 oz Top Sirloin Steak
1 Whole Wheat Roll
1/2 cup Red Bell Pepper, sliced
1/4 cup Yellow Onion, sliced
1 tsp Olive Oil
2 tbsp Nonfat Greek Yogurt
1 cup Green Beans
PREPARATION
Slice the chicken breast and steak into thin, uniform strips and season lightly with sea salt and black pepper.
Heat the olive oil in a large grill pan or cast iron skillet over medium-high heat.
Add the sliced bell peppers and onions to the pan, sautéing until they are tender and show dark charred marks.
Remove the vegetables from the pan and set aside.
In the same hot pan, sear the chicken and steak strips until they are fully cooked through and develop a golden-brown crust.
While the meat cooks, steam the green beans in a small amount of water until they are vibrant green and tender-crisp.
Slice the whole wheat roll in half and lightly toast it until the edges are golden.
Spread the Greek yogurt onto the toasted roll as a creamy base.
Layer the grilled chicken, steak, and roasted vegetables onto the roll and serve immediately with the side of green beans.