Chicken Breast Sandwiches with Roasted Peppers

Chicken Breast Sandwiches with Roasted Peppers
Chicken Breast Sandwiches with Roasted Peppers. Lauri Patterson/Getty Images
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: Makes 6 sandwiches (6 servings)
Nutritional Guidelines (per serving)
880 Calories
56g Fat
22g Carbs
70g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Makes 6 sandwiches (6 servings)
Amount per serving
Calories 880
% Daily Value*
Total Fat 56g 72%
Saturated Fat 13g 65%
Cholesterol 217mg 72%
Sodium 551mg 24%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 15%
Protein 70g
Calcium 147mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chicken breast sandwiches are topped off with grilled roasted bell peppers and a flavorful herb aioli. A great go to recipe for a quick weeknight meal.


  • 3 chicken breasts (boneless, skinless)
  • 2 bell peppers (red or green)
  • 3 tomatoes (sliced)
  • 3 ounces arugula leaves
  • 6 buns (or 12 slices of bread)
  • For Marinade:
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon black pepper
  • 1 garlic clove (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For Aioli:
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tablespoon fresh thyme
  • 2 teaspoons olive oil 
  • 1 pinch salt
  • 1 pinch pepper

Steps to Make It

  1. Gather the ingredients.
  2. Pound chicken breasts to an even 1-inch thickness. Cut each breast into 2 equal sized pieces. Place into resealable plastic bag. Combine marinade in a plastic or glass (non-metal bowl). Pour over chicken breasts making sure they are well coated. Seal bag and allow chicken to marinate in refrigerator for 30 minutes to 2 hours.
  3. Prepare aioli by combining mayonnaise, mustard, thyme, olive oil, salt, and pepper. Cover bowl with plastic wrap and store in refrigerator until ready to use. 
  4. Wash, dry and cut bell peppers in half. Remove stems and seeds. Cut into thirds and brush oil.
  5. Preheat grill. Remove chicken breasts from bag and discard marinade. Grill chicken breast over a medium heat for about 5 to 6 minutes per side. Check for doneness (internal temperature of at least 165 degrees F.) before removing from grill. Remove pieces and place onto a plate. Tent with foil to keep warm.
  6. Place bell peppers pieces onto grill and cook for 2-3 minutes per side. Watch for burning. Peppers should be tender but still contain some crunch. Remove from grill and let cool for a few minutes before slicing into thinner strips. Cut chicken into strips.
  1. Assemble sandwiches while the chicken is still hot. Place chicken in warmed buns or wraps. Top with aioli, tomatoes, grilled bell peppers and arugula leaves.