Ingredients:

• 1 large lemon, zested and juiced
• 1/3 cup reduced fat mayonnaise
• 2 Tablespoons chopped fresh basil
• 4 (4 ounce) boneless, skinless chicken breast halves
• 1 Tablespoon lemon pepper seasoning mix
• 4 (2 ounce) sandwich rolls, split
• 1 small bunch arugula or watercress, trimmed
• 2 medium tomatoes, sliced

Directions:

Combine the lemon zest and juice, mayonnaise, and basil in a small bowl and mix well. Grease a ridged grill pan with nonstick cooking spray and heat over medium-high heat until hot but not smoking. Cook the chicken until marked from the grill, about 4 minutes. Turn over the chicken, sprinkle with the seasoning mix, and cook until no longer pink inside, about 3 minutes longer. Cut the chicken into thin slices. Open the rolls on a work surface and spread the cut sides with the mayonnaise. Top with half of the arugula, then the tomato and chicken, and then the remaining arugula. Cover with the roll tops. Serve with homemade coleslaw (bagged coleslaw mix with light dressing).