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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 464.3
  • Total Fat: 11.6 g
  • Cholesterol: 85.7 mg
  • Sodium: 821.9 mg
  • Total Carbs: 47.6 g
  • Dietary Fiber: 9.0 g
  • Protein: 42.2 g

View full nutritional breakdown of BBQ Chicken and asparagus sub calories by ingredient
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BBQ Chicken and asparagus sub

Submitted by: FAT_BEGONE

Introduction

Yummy and full of fiber Yummy and full of fiber
Number of Servings: 4

Ingredients

    4 Francisco International Whole Grain French Sandwich Rolls
    2 boneless, skinless Chicken Breast (16oz total)
    1 TBS A-1 Steak Sauce
    2 TBS BBQ Sauce, KC Master Piece
    20 spears Asparagus
    2 cups Spring Mix Salad
    4 slices Land O Lakes Deli Sliced Hot Pepper Jack Cheese
    Tony Chachere's More Spice Seasoning
    Worchestershire Sauce

Directions

*Flaten chicken then place chicken and desired amount of Worchestershire sauce in a container. Allow to marinate in refridgerator for 30 minutes or longer if desired.
*Once done marinating place chicken on hot grill
*place asparagus into a "bowl" made of aluminum foil. Shake desired amount of Tony's seasoning over asparagus. Place on grill.
*Cook chicken and asparagus until done.
*Place cut rolls on grill to toast.
*Place one slice of cheese on each hot roll when you take it off of the grill. (I like to cut each slice into 2 triangles so that it covers the roll better.)
*Chop or shred chicken and place in a bowl.
*Chop asparagus and add to chicken
*Mix BBQ sauce and A-1 with the chicken and asaragus.
*Divide mixture between the 4 rolls and place over the cheese.
*Top each with 1/2 of spring mix salad
*Enjoy!

You will might find that most people won't even notice the aparagus in with the chicken -- a great way to sneak in those veggies for the entire family!
-- note --- recipe is caluculated using brands indicated.

makes 4 sandwiches. Could make more if you use less filling per roll -- just add a roll, slice of cheese and 1/2 cup salad for each additional serving.

Number of Servings: 4

Recipe submitted by SparkPeople user FAT_BEGONE.






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