grilled chicken sandwich

Grilled Chicken Sandwich | A Nutritionist Eats

Today, I’ve got a delicious, messy, filling – and healthy – dinner for you all!

When I put a call out for the type of recipes you’d all like to see, there was an overwhelming request for kid-friendly, family dinners. That makes sense. Dinners are tough and so I’m working on more entire-meal dinners with a focus on kid-friendly meals.

Grilled Chicken Sandwich | A Nutritionist Eats

For this particular meal, the center, the main, the BEST part… is the grilled chicken sandwich. The sides – grilled potato wedges and a simple salad – are good, but the sandwich is WHERE it’s at. Let me tell you about it.

Multigrain bread. Avocado. Sriracha aïoli. Swiss cheese. Tomato slices. Grilled chicken.

Grilled Chicken Sandwich | A Nutritionist Eats

Yes. Yes. Yes. Yes. Yes. And. YES!

In my mind, dinner needs to get to the table quickly and it needs to be nutritionally balanced. This sandwich fits the bill. The sides fit the bill. Protein, vegetables, healthy fats, and whole grains/starches…it’s all here!

When I look at this dinner on paper (or screen) it looks like a lot, but it really isn’t. Prepare the aïoli, prep potatoes and chicken and while those are on the grill, make the salad and get the remaining sandwich ingredients ready.

Grilled Chicken Sandwich | A Nutritionist Eats

Dinner’s on the table in about 30-40 minutes!

 

Grilled Chicken Sandwich
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 Tbsp mayonnaise
  • 1 Tbsp sriracha (give or take depending on how hot you like it!)
  • 3 medium red skin potatoes, washed
  • 3 Tbsp olive oil
  • 1 pound chicken thighs, pounded even
  • 1 Tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 6-8 cups salad greens
  • 2 tomatoes
  • 8 oz (8 slices) multigrain bread
  • 1 avocado, mashed and seasoned with salt
  • 4 slices of swiss cheese
Instructions
  1. Heat grill to medium-high heat.
  2. Make aïoli: combine mayonnaise and sriracha. Set aside.
  3. Make potatoes: cut potatoes into wedges about 1inch thick and toss with 1 Tbsp of olive oil, and salt & pepper.
  4. Prep chicken: drizzle 1 Tbsp oil, salt & pepper.
  5. Place potatoes on grill and cook for about 7-10 minutes, flip over.
  6. Add chicken to grill and cook for 5-7 minutes, flip over. Cook both chicken and potatoes another 10 minutes, until both are thoroughly cooked through and remove from grill.
  7. Slice 1 tomato for sandwiches and remaining into small pieces for the salad.
  8. Whisk together balsamic vinegar, dijon and remaining 1 Tbsp of olive oil together in a large bowl. Add greens and toss.
  9. Assemble sandwiches, plate sides.
Notes
If you aren't a fan of spice or sriracha,try pesto instead!
Nutrition Information
Calories: 700 Fat: 32 Saturated fat: 9 Trans fat: 0 Carbohydrates: 62 Sugar: 11 Sodium: 600 Fiber: 9 Protein: 40 Cholesterol: 120

roasted corn,tomato &basilsalad

Roasted Corn, Tomato & Basil Salad | A Nutritionist Eats

I need to brag for a minute.

I have successfully grown plants. Yes,plural! I’mnot going to publicly call it a garden quite yet,but in my mind it is. I can’ttell you how many times I’vetried to grow edible plants. Ok,I’lltell you. Pretty much every year,I’vetried –andfailed –to grow vegetables,herbs,and really anything.

Roasted Corn, Tomato & Basil Salad | A Nutritionist Eats

But that all changed. And this year,I have jalapenos,flowers,succulents,a money tree,cactus and a big OL’potof basil. The basil just started multiplying. And then I started to panic…howdo I use it fast enough? What can I do besides make pesto(which is a whole conversation in itself) ?

So I took the best produce of summer and combined it all together in one,tasty salad.

Can we talk about summer for a minute though? We have done NOTHING. We haven’tgone to the beach,we haven’tbeen to Malibu,we haven’teven been to the Hollywood Bowl and we haven’tgone to one outdoor movie. We’vevisited our pool once –pathetic. Our favorite outdoor movie location isn’thappening this summer,which is really depressing,we have a few outdoor shows later this summer and we keep talking about the beach,but ugh,we really need to get going.

Roasted Corn, Tomato & Basil Salad | A Nutritionist Eats

Another important topic: not only is this the summer of plants,but it’sthe summer of corn. And,I like it. Mexican Street Corn Crostini was a great start to the corn season and I think I’vegot at least one more in me!

But this corn salad could also be considered a salsa,a topping for anything grilled,scrambled eggs or a topping for a green or tomato salad. The possibilities are endless.(And what I really mean is,put this on anything and everything.)

Roasted Corn, Tomato & Basil Salad | A Nutritionist Eats

This recipe comes together really quickly,simply shake together the dressing and toss all ingredients together.

Enjoy!(Are you crossing things off on your summer-do list?)

Roasted Corn, Tomato & Basil Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 16 oz fire roasted corn, or about 4 cups of grilled corn
  • 16 oz grape tomatoes
  • ¾ cup thinly sliced red onion
  • 2 cups basil
  • 2 Tbsp lime juice
  • 1 Tbsp honey
  • 1 tsp mustard
  • 2 Tbsp olive oil
  • salt & pepper
Instructions
  1. Sauté corn lightly if using frozen. Set aside.
  2. Slice tomatoes in half.
  3. Soak onion slices in cold water. (To lessen the intensity.)
  4. Thinly slice the basil into ribbons.
  5. Combine remaining ingredients in small jar. Shake together.
  6. Stir together all ingredients but basil, then gently add basil and stir just until combined.
Nutrition Information
Calories: 93 Fat: 4 Saturated fat: 0 Carbohydrates: 14 Sugar: 5 Sodium: 11 Fiber: 2 Protein: 2 Cholesterol: 0

cucumber & dill goat cheese

Cucumber & Dill Goat Cheese | A Nutritionist Eats

Since moving to LA, we’ve become house/dog-sitting extrordinares. Meaning not much more than, we (mainly Richie) are good at taking care of a cute dog named Ruby.

So when my cousins head out of town, we move into their house. We love it because 1) grill 2) back yard 3) GRILL! And even though I always say we aren’t “dog people” we do love having a pet for a month or two out of the year. My cousins love food as much as I do, and it was in their kitchen where I got totally hooked on maldon sea salt. So much so that I refuse to use anything else. Most recently, it’s where I discovered a cucumber & dill goat cheese. Because last time we were there, we had special instructions to “eat the goat cheese!”

You don’t need to tell me to eat goat cheese twice…

Cucumber & Dill Goat Cheese | A Nutritionist Eats

It was a delicious and ultra-fresh goat cheese (from the farmer’s market) specked with cucumber and dill. We loved it. So naturally, I re-created it shortly thereafter.

Cucumber & Dill Goat Cheese | A Nutritionist Eats

While I could never choose my favorite cheese, goat cheese ranks with the best of them and I love this version. It’s fresh and totally perfect for summer.

The wonderful thing about this cheese is that it is good on just about everything. It’s reminiscent of the classic cucumber and dill creamy salad and the possibilities are endless. Bagels, pita chips or crackers – it’s all good. If you want to be especially virtuous, spread on cucumber slices!

Cucumber & Dill Goat Cheese | A Nutritionist Eats

Let’s eat cheese!

nutrition facts: 139 calories, 12 grams of fat, 7 grams of protein, 2 grams of carbohydrates, 0 grams of fiber

P.S. What kind of recipes you would like to see here (healthy or a particular type of diet, kid-friendly, gourmet, quick dinners, 5-ingredients or less, etc.) I’d love for you to add your input!

Cucumber & Dill Goat Cheese

by Emily Dingmann

Prep Time: 10 minutes

Keywords: appetizer snack gluten-free low-carb spring summer

Ingredients (2 cups, 8 servings)

  • 11 oz goat cheese (give or take, it will work out fine with 9-12 oz)
  • 1/2 english cucumber or regular cucumber (peeled and seeds removed)
  • 1/4 cup chopped, fresh dill
  • 1/4 cup chopped green onion
  • 2 Tbsp olive oil
  • salt & pepper

Instructions

Remove cheese from fridge and let come to room temperature.

Grate cucumber with cheese grater and then squeeze all of the water out of it. Use a paper towel to remove as much water as you can.

Combine all ingredients and season with salt and pepper to taste.

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daily eats: 7.9.14

Oh, hello! Are you surviving the post- long-weekend week of work? My week has been busy (newsletter time at work) so I’m kind of ready for the weekend! You?

workout: 45 minutes walking on treadmill. I’m still really content with low-key exercise, so that’s what I’m doing! Lots of walking, 7-Minute and barre workouts. Every once in a while, I think about signing up for a race so I’ll start running again – and then I decide against it.

beverages: coffee + 1/2 & 1/2, per usual

breakfastblueberry bliss smoothie + a few kale cubes thrown in for good measure!

Daily Eats | A Nutritionist Eats

snacks: almonds + fresh fig. It was my first time trying a fresh fig and I’m still undecided on if I like them or not. The flavor was nice, but the texture was not my favorite.

Daily Eats | A Nutritionist Eats

yoga: 30 minutes of gentle yoga/stretching. One of my coworkers has been leading yoga every Wednesday over lunch and it is such a wonderful break in the day/week.

lunch: romaine + cucumber + kale (last minute addition) salad + my favorite cilantro dressing (trader joe’s!) with tuna + mayo + celery + onions. Lunch was supposed to be served with toasted pita and goat cheese, but the pita was moldy, so I turned it into a snack with crackers instead…

Daily Eats | A Nutritionist Eats

snackscrackers + goat cheese (at work) and a glass of shiraz (not at work).

Daily Eats | A Nutritionist Eats

dinner: I went into dinner not having any clue what it would be because we were headed to house/dog sit. We found some burgers (with cheese) + sweet potato puffs + pickles + onions + ketchup. At least I had vegetables at lunch! (Check out instagram to see the cute pup we watch!)

Daily Eats | A Nutritionist Eats

approximate nutrition stats: 1,898 calories, 104 grams fat (52%), 123 grams carbohydrates (28%), 18 grams fiber, 55 grams sugar, 89 grams protein (20%)

thoughts: Of course I always try to include vegetables at dinner, but it doesn’t always happen. Life goes on! Also, these posts stop me from mindless snacking – Richie was snacking on chips and salsa before dinner but I didn’t want to deal with a picture so I didn’t have any. :)