"Lean chicken breasts slathered with a tangy yogurt sauce provides layers of healthy flavors." Brian Scheil, Hy-Vee dietitian, Marion, IA.

Green Topped Cayenne Chicken Sandwich

Cut each chicken breast in half horizontally. Place chicken portions in a shallow dish. Drizzle with olive oil. Combine cayenne pepper, salt and black pepper; rub on chicken. Let stand for 20 minutes.

Prepare grill rack for direct cooking over medium-high heat.

For Dijon-peach sauce, in a small bowl combine yogurt, preserves and mustard. Stir in chile pepper. Cover and refrigerate until ready to serve.

Grill chicken for 8 to 10 minutes or until internal temperature of chicken reaches 165 degrees, turning once halfway through. Cover and let rest for 5 minutes.

Slice each chicken portion into thin strips and serve on ciabatta rolls with red onion, spring greens and Dijon-peach sauce.