Mini Grilled Chicken Clubs

grilled-chicken-clubs Quentin Bacon


  • 1 small zucchini, chopped (1 cup)
  • 1 large garlic clove, chopped
  • 1/2 cup fresh basil leaves
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil, plus more for grill
  • 4 chicken cutlets (3/4 pound total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 small sandwich rolls, cut into thirds crosswise
  • 1 small tomato, cut into 8 thin slices


1. Combine zucchini, garlic, basil, Parmesan, lemon juice, and 1 tablespoon oil in a food processor; process until smooth. Transfer to a small bowl.

2. Preheat a lightly oiled grill over medium-high heat. Season chicken with salt and pepper; grill until golden and cooked through (about 4-5 minutes). Transfer to a cutting board; slice in half. Toast cut sides of rolls on grill until golden on one side (about 1 minute).

3. Top bottoms of rolls with half of chicken and pesto; top with middle piece of roll. Layer rolls with remaining half of ingredients and tomato slices. Top with remaining part of roll. Serve.

    Prep: 15 minutes; Cook: 5 minutes; Total time: 20 minutes.
  • Yield: Makes 4 servings (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 233
Fat per serving: 9g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 23g
Carbohydrate per serving: 16g
Fiber per serving: 1g
Cholesterol per serving: 52mg
Iron per serving: 2mg
Sodium per serving: 325mg
Calcium per serving: 127mg

Good to Know

This zucchini-based pesto adds low-cal, savory flavor to this lean club sandwich.