Roasted Chicken, Zucchini, and Ricotta Sandwiches on Focaccia

Health score
35%
Roasted Chicken, Zucchini, and Ricotta Sandwiches on Focaccia
45 min.
4
583kcal

Suggestions


Indulge in the delightful flavors of our Roasted Chicken, Zucchini, and Ricotta Sandwiches on Focaccia, a perfect meal for lunch or dinner that will tantalize your taste buds. This recipe combines the savory goodness of roasted chicken with the creamy richness of whole-milk ricotta, all nestled between slices of warm, toasted focaccia. The addition of fresh zucchini and juicy tomatoes not only enhances the flavor but also adds a burst of color and nutrition to your plate.

In just 45 minutes, you can create a satisfying dish that serves four, making it ideal for family gatherings or a cozy dinner with friends. The unique blend of textures—from the crispy focaccia to the tender chicken and creamy cheese—ensures that every bite is a delightful experience. Plus, with a caloric breakdown that balances protein, fat, and carbohydrates, you can enjoy this sandwich guilt-free.

Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding. The preparation involves simple steps that allow you to savor the process of cooking while creating a dish that looks as good as it tastes. So gather your ingredients, fire up the broiler, and get ready to impress your loved ones with these scrumptious sandwiches that are sure to become a new favorite!

Ingredients

  • 16 inch ciabatta bread halved
  • teaspoon lemon zest grated
  • tablespoon olive oil 
  • 0.3 cup parmesan cheese freshly grated
  •  chicken breast strips/pre-cooked/chopped thinly sliced
  • teaspoons salt 
  • 15 ounce ricotta cheese 
  • large tomatoes thinly sliced
  • medium zucchini shredded

Equipment

  • bowl
  • frying pan
  • baking sheet
  • broiler
  • colander

Directions

  1. Mix zucchini and salt in medium bowl.
  2. Transfer to colander; set over bowl.
  3. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid.
  4. Heat oil in large skillet over medium heat.
  5. Add zucchini and sauté 2 minutes. Cool slightly.
  6. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
  7. Preheat broiler. Arrange focaccia pieces cut side up on baking sheet. Broil focaccia just until lightly toasted.
  8. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
  9. Top 4 focaccia pieces with tomato slices, then with chicken slices, dividing equally.
  10. Sprinkle with salt and pepper. Cover with remaining 4 focaccia pieces, ricotta-mixture side down.
  11. Cut sandwiches diagonally in half and serve.

Nutrition Facts

Calories583kcal
Protein48.83%
Fat40.41%
Carbs10.76%

Properties

Glycemic Index
20
Glycemic Load
2.11
Inflammation Score
-8
Nutrition Score
29.651738892431%

Flavonoids

Naringenin
0.62mg
Kaempferol
0.08mg
Myricetin
0.12mg
Quercetin
1.17mg

Nutrients percent of daily need

Calories:582.57kcal
29.13%
Fat:25.76g
39.63%
Saturated Fat:12.16g
75.98%
Carbohydrates:15.44g
5.15%
Net Carbohydrates:13.2g
4.8%
Sugar:5.16g
5.73%
Cholesterol:205.86mg
68.62%
Sodium:1550.97mg
67.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:70.03g
140.07%
Vitamin B3:24.68mg
123.42%
Selenium:65.28µg
93.25%
Phosphorus:658.9mg
65.89%
Vitamin B6:1.32mg
65.81%
Vitamin C:30.65mg
37.16%
Calcium:327.32mg
32.73%
Vitamin B2:0.53mg
31.46%
Vitamin A:1517.55IU
30.35%
Potassium:1035.97mg
29.6%
Zinc:3.7mg
24.64%
Magnesium:91.52mg
22.88%
Vitamin B5:2.19mg
21.89%
Vitamin B12:1.03µg
17.18%
Manganese:0.32mg
16.06%
Iron:2.86mg
15.9%
Vitamin K:15.3µg
14.57%
Folate:57.25µg
14.31%
Vitamin B1:0.21mg
14.27%
Vitamin E:1.73mg
11.52%
Copper:0.22mg
10.8%
Fiber:2.24g
8.95%
Vitamin D:0.42µg
2.77%
Source:Epicurious