Grilled Chicken Peperonata Recipe
Grilled chicken breast, Peperonata, Swiss cheese, brioche, mixed greens salad, balsamic vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Grilled Chicken
For the Peperonata
For Assembly
Method
Grilling the Chicken
- 1
Prepare the Chicken
Rub the chicken breasts with olive oil, garlic powder, salt, black pepper, and paprika. Ensure they are evenly coated.
- 2
Grill the Chicken
Preheat your grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked (internal temperature of 165°F). Remove from grill and let rest.
Making the Peperonata
- 3
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add sliced red and yellow bell peppers, chopped onion, and minced garlic. Cook until the vegetables are soft and slightly caramelized, about 10-12 minutes.
- 4
Season the Mixture
Stir in balsamic vinegar, salt, black pepper, and fresh basil. Cook for an additional 2-3 minutes to combine flavors. Remove from heat.
Assembling the Sandwich
- 5
Prepare the Buns
Toast the brioche buns on the grill or in a toaster until golden brown.
- 6
Layer the Ingredients
Place a grilled chicken breast on the bottom half of each bun, top with a slice of Swiss cheese, and spoon generous amounts of peperonata over the cheese.
- 7
Add the Greens
Top with mixed greens and drizzle balsamic vinaigrette before placing the top half of the bun on.