Roasted Chicken Zucchini Ricotta Sandwiches on Focaccia
Elevate your sandwich game with these irresistible Roasted Chicken Zucchini Ricotta Sandwiches on Focaccia! Featuring tender, oven-roasted chicken breast, smoky grilled zucchini, and a creamy ricotta spread infused with garlic, lemon zest, and fresh basil, this recipe is a harmonious blend of rich flavors and wholesome ingredients. The thick, airy focaccia bread serves as the perfect base, toasted to golden perfection and layered with peppery arugula for a crisp, fresh bite. These gourmet sandwiches are ideal for a quick yet sophisticated lunch or a light dinner, ready in just under 45 minutes. Bursting with Mediterranean-inspired flavors, they’re a delicious way to make everyday meals feel special.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 small Zucchini
- 1 cup Ricotta cheese
- 0.5 teaspoons Garlic powder
- 1 teaspoon Lemon zest
- 0.25 cup Fresh basil leaves
- 4 slices Focaccia bread
- 1 cup Arugula
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown. Transfer them to a baking sheet and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing thinly.
While the chicken is roasting, slice the zucchinis lengthwise into thin strips. Toss them with 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper.
Heat a grill pan or skillet over medium heat and cook the zucchini strips for 2-3 minutes on each side until tender with nice grill marks. Set aside.
In a small bowl, mix the ricotta cheese, garlic powder, lemon zest, and 0.5 teaspoon of salt together until creamy and well combined.
Toast the focaccia slices slightly in the oven or on a skillet until warm and lightly crisped.
Assemble the sandwich: Spread a generous layer of the ricotta mixture onto the bottom focaccia slice. Add a handful of arugula, followed by a few slices of roasted chicken, grilled zucchini, and a few fresh basil leaves. Top with another slice of focaccia.
Repeat the process for the remaining sandwiches.
Serve immediately and enjoy your flavorful Roasted Chicken Zucchini Ricotta Sandwiches on Focaccia!
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 4190 mg | 182% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.4 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 731 mg | 56% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
