Grilled chicken, arugula, and mozzarella sandwich with tomato risotto

This flavor explosion sandwich made with gluten-free rolls is a definite crowd pleaser! Pair it with Grainful’s Tomato Risotto and you’ve made yourself a gourmet meal!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes  

Serves: 4
Level: Medium
 

INGREDIENTS: 

  • 4 gluten free rolls, cut in half
  • I large ball fresh mozzarella, sliced into ½” rounds
  • 4 small chicken breasts
  • 2 bunches of arugula, rinsed well
  • 1 small red onion, sliced into ½” rounds
  • 1 pack sunburst cherry tomatoes, cut in half
  • Balsamic vinegar
  • Olive oil
  • Salt
  • Pepper     
  • Tomato Risotto 

COOKING INSTRUCTIONS:    

  1. Prepare Tomato Risotto as instructed on the bag.  
  2. In the meantime, season chicken, tomatoes and onions with a little bit of olive oil, salt, and pepper and place on a hot grill. Grill until onions and tomatoes are charred and chicken reaches an internal temperature of 165°F.
  3. Remove chicken from grill and slice thin. 
  4. Build the sandwiches by layering in this order: bottom of roll, small handful of arugula, sliced chicken, onions, mozzarella, tomatoes, drizzle balsamic and top with other half of roll.    
  5. Serve on a plate with Tomato Risotto on the side.
 

eggplant mozzarella tomato risotto

The thought of cooking a risotto dish can intimidate some, but have no fear- Grainful’s Tomato Risotto is here! This simple Eggplant Mozzarella Tomato Risotto will melt in your mouth and is sure to impress!

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Serves: 4
Level: Easy

INGREDIENTS:  

  • 3 cups diced eggplant
  • 4 Bocconcini mozzarella balls
  • Fresh basil for garnish
  • 1/3 cup olive oil
  • Salt to taste
  • Tomato Risotto

COOKING INSTRUCTIONS:   

  1. Prepare Tomato Risotto as instructed on the bag.
  2. Meanwhile, dice the eggplant. In a medium sauté pan, coat bottom with olive oil and set on medium heat.
  3. Once the oil gets hot, add the eggplant and season with salt.
  4. Sauté eggplant for about 5 minutes.
  5. Remove eggplant from pan and place on a paper towel lined plate to drain the excess grease.
  6. Slice the fresh mozzarella into coins.
  7. Once package contents are cooked, stir in the eggplant until heated through.
  8. Place Tomato Risotto in a bowl, garnish with sliced mozzarella and fresh basil. 
  9. Enjoy!

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