Mediterranean Grilled Chicken Breast with Roasted Peppers and Onion

1. 1

   Butterfly chicken breast and season with 1/2 teaspoon of Greek rub per side.

2. 2

   Cover and refrigerate 4 hours or longer.

3. 3

   Set up your grill for Direct Heat.

4. 4

   Cut open French bread and spread with 2 tablespoons of garlic butter.

5. 5

   Cut the bell pepper in half and remove the seed.

6. 6

   Then security onion slice with toothpicks.

7. 7

   Coat with olive oil and season with salt and pepper.

8. 8

   Grill bell pepper and onion directly over heat until soft.

9. 9

   This will take about 5 to 10 minutes, flipping a few times.

10. 10

    Remove pepper and onion from grill.

11. 11

    Cut the bell peppers into strips and carefully remove the tooth picks from the onion.

12. 12

    Grilled chicken breast until juices begin to collect on the top.

13. 13

    Flip over spread with pesto and sprinkle with Parmesan cheese.

14. 14

    Continue cooking until it is no longer pink in the middle.

15. 15

    Remove from the grill and while it is resting toast the buns directly over heat.

16. 16

    Served with pesto aioli, fresh julienne Basil and a little shredded lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.