Sweet grilled pineapple, rich and creamy mashed avocado and fresh tomato slices impart amazing color, flavor and texture to these satisfying sandwiches.
1 avocado, peeled, pitted and mashed
1 tbsp finely chopped fresh cilantro leaves
1 tsp fresh lime juice
1/2 tsp sea salt, divided
4 5-oz boneless, skinless chicken breasts, each cut in half crosswise to make 2 thin slices
1/2 tsp chile powder
Pinch fresh ground black pepper
4 1/2-inch-thick slices fresh pineapple ([b]TIP[/b]: Try cutting pieces into 11 2 x 3-inch rectangles to fit perfectly over chicken.)
1 tsp safflower oil, divided
4 2-oz whole-grain rolls, split and toasted
2 small tomatoes, each cut into 4 slices
In a small bowl, mash avocado with cilantro,lime juice and 1/8 tsp salt; set aside.
Sprinkle chicken evenly with chile powder, 1/4 tsp salt and pepper. Sprinkle pineapple slices with remaining 1/8 tsp salt.
Heat a large grill pan on medium-high and brush with oil. Working in batches if necessary, grill chicken for 6 to 8 minutes, turning halfway, until no pink remains in center. Transfer chicken to a plate to rest for 4 to 5 minutes. Just when chicken comes off heat, add pineapple to grill pan and cook until grill marks appear, 2 to 3 minutes per side.
Divide avocado over bottom halves of rolls. Top each with 2 pieces chicken, 1 pineapple slice and 2 tomato slices. Sandwich with tops of buns.
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These protein-rich patties are kissed with just a touch of maple syrup and topped with fresh, sweet cinnamon-spiced apples for a meal that works equally well for breakfast, lunch or dinner. Opt for a sweet red variety of apple that will hold its shape when cooked, such as Braeburn or McIntosh.