Ingredients
Prep Time: 15 minutes
Grill Time: 20 minutes

6 (4 oz.) skinned, boned chicken breast halves
2 tbsp. (30 ml) fresh lemon juice
2 tbsp. (30 ml) extra-virgin olive oil
1/2 tsp. (2 ml) dried oregano
1 red bell pepper, chopped
1/2 tsp. (2 ml) salt
2-3 garlic cloves

2 olive or multi-grain baguettes
2 cups (500 ml) fresh spinach leaves
3/4 cup (175 ml) thinly slice red onion
1 cup (250 ml) of crumbled feta cheese
1/2 cup (125 ml) ground Roasted Flax For Nutrition (use a coffee grinder)

Directions
On a clean cutting board use a meat mallet or rolling pin to flatten chicken breasts to 1/4 inch thickness. Place each chicken breast into a plastic zip lock bag. In a food processor, add lemon juice, oregano, salt, olive oil, red pepper, garlic cloves and process until smooth. Add this mixture with the chicken in the plastic bag. Refrigerate chicken with marinade in the refrigerator for 2 hours before grilling chicken.

After marinating the chicken for 2 hours, prepare grill or broiler. Place marinated chicken on grill rack or broiler pan. Cook chicken for 3-5 minutes on each side. Cut each chicken piece in half.

In a separate bowl, mix feta cheese and roasted flax together. Set aside.

Cut both baquettes of olive or multi-grain bread in half horizontally.
To arrange sandwiches, evenly spread feta and Roasted Flax For Nutrition mix onto the bottom halves of each loaf of bread. Next, spread spinach and red onions. Add grilled chicken on top. Lastly place top halves of each loaf onto sandwich. Evenly cut each loaf into 4-6 pieces and serve.

Nutritional Facts (per serving)
Energy	278 kcal
Protein	21 g
Total Fat	13 g
Polyunsaturated fat	6 g
Monounsaturated fat	4 g
Saturated fat	3 g
Carbohydrates	19 g
Dietary Fibre	2 g
Sodium	406 mg

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