Ingredients
8
8 servings
- •4 skinless, boneless chicken breast halves, cut into chunks
- •1 tablespoon olive oil
- •1 tablespoon minced garlic
- •1 teaspoon red pepper flakes
- •salt and freshly ground black pepper to taste
- •1 yellow bell pepper, sliced
- •1 onion, sliced
- •1 cup diced zucchini
- •1 teaspoon balsamic vinegar
- •1 cup sliced mushrooms
- •1 tablespoon chopped fresh basil
- •1 cup shredded mozzarella cheese
- •1 cup prepared pesto sauce
- •½ cup halved cherry tomatoes
- •4 Italian-style hoagie buns, split lengthwise and toasted
- •1 cup crumbled feta cheese, divided
- •2 tablespoons chopped fresh basil, divided
Instructions
- Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
- Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
- Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
- Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.
Nutritional Facts
Per 8 servings
- Calories: 525
- Carbohydrate: 41g
- Fat: 27g
- Fiber: 4g
- Protein: 29g
- Sugar: 5g
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