Grilled Chicken “Reubens”
Prep: 10 minutes plus marinating
Grill: 12 minutes • Serves: 4
1/4 cup extra virgin olive oil
1/4 cup no sugar added ketchup
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
4 boneless, skinless chicken breasts (about 6 ounces each)
1 medium red onion, sliced into 1/2-inch-thick rounds
Nonstick cooking spray
2/3 cup drained refrigerated sauerkraut
4 slices light Swiss cheese (about 3 ounces)
1. In medium bowl, whisk garlic, oil, ketchup, Worcestershire sauce and paprika. Place chicken in large zip-top plastic bag; pour garlic mixture over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat. Refrigerate at least 1 or up to 4 hours.
2.Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of onion rounds with cooking spray. Place chicken and onion on hot grill rack; cover and cook 12 minutes, removing onion after 8 minutes or until grill marks appear and internal temperature of chicken reaches 165°, turning once. During last 2 minutes of cooking, top chicken breasts with sauerkraut and cheese; cook 2 minutes or until cheese is melted.
3.Serve chicken topped with grilled onion.
Approximate nutritional values per serving (1 “Reuben”):
339 Calories, 17g Fat (4g Saturated), 104mg Cholesterol, 550mg Sodium,
5g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 42g Protein
Smart Swaps:
Look for low-sodium sauerkraut, or rinse and drain regular sauerkraut to cut back on salt without losing the tang.
