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Grilled Chicken with Roasted Red Pepper and Arugula Sandwich

  • Cooking time15 min
  • Prep time5 min
  • Portions 2
recipe image Sandwich au poulet grillé avec poivron rouge grillé et roquette


  • 2 boneless, skinless chicken breasts , (100 g ea.)
  • 4 pieces wholegrain French baguette , (about 10 cm ea.), halved
  • 4 tsp. Becel® Original margarine
  • 1 cup arugula leaves
  • 1 roasted red pepper , cut into 4 strips

Nutrition facts

Total Fat5.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.600 g
Monounsaturated Fat1.900 g
Cholesterol50 mg
Sodium460 mg
Total Carbs37.00 g
Dietary Fiber4.0 g
Sugars0.00 g
Protein27.00 g
Calcium6 %
Iron6.00 %
Omega-30.00 g
Omega-60.00 g
Vitamin C120.0 %
Vitamin A35.0 %


  1. Season chicken breasts, if desired with salt and pepper. Grill or broil chicken until thoroughly cooked. Slice diagonally, then set aside.
  2. Spread 2 bread halves with Becel® Original or Light margarine, then top with arugula, chicken and roasted red pepper. Season, if desired, with salt and black pepper. Top with remaining bread.