Keto Grilled Chicken Sub Sandwich

Say hello to a satisfying and guilt-free twist on a classic favorite with this Keto Grilled Chicken Sub Sandwich! Perfectly marinated chicken breasts, infused with zesty lemon, garlic, and olive oil, are grilled to juicy perfection and paired with creamy avocado, fresh tomato slices, and sharp cheddar cheese. Instead of carb-heavy bread, this low-carb sandwich swaps in crisp romaine lettuce leaves as the base, creating a refreshing and crunchy "bun" that’s keto-friendly and gluten-free. A tangy Dijon mustard and mayonnaise sauce ties all the flavors together, making it the ultimate handheld meal for lunch or dinner. With just 20 minutes of prep time and 15 minutes of cooking, this recipe is quick, nutritious, and perfect for anyone following a ketogenic lifestyle.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 8 leaves Romaine lettuce leaves
• 2 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 1 medium Tomato
• 1 medium Avocado
• 4 slices Cheddar cheese slices

Directions

Step 1

Begin by preparing the chicken marinade. In a bowl, mix 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

Step 2

Place the 2 chicken breasts in the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes up to 30 minutes.

Step 3

While the chicken is marinating, prepare the rest of the ingredients. Wash and dry the 8 romaine lettuce leaves. Slice the tomato and avocado.

Step 4

Preheat your grill or grill pan over medium-high heat. Once heated, grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).

Step 5

While the chicken is grilling, prepare the sauce by mixing 2 tablespoons of mayonnaise with 1 teaspoon of Dijon mustard in a small bowl.

Step 6

Once grilled, let the chicken rest for a few minutes, then slice each chicken breast into strips.

Step 7

To assemble the sub sandwich, lay 4 lettuce leaves on a flat surface as the base. Spread a thin layer of the mayonnaise and mustard sauce over the leaves.

Step 8

Layer the sliced avocado, grilled chicken strips, tomato slices, and 2 slices of cheddar cheese on each set of lettuce leaves.

Step 9

Top the sandwich with the remaining 4 lettuce leaves, pressing gently to secure.

Step 10

Wrap the sandwiches in parchment paper or a food-grade wrap for easier handling, especially if you plan to serve them for a picnic or work lunch.

Nutrition Facts

Serving size	(790.3g)

Amount per serving	% Daily Value*
Calories	1585.4

Total Fat 118.1g	0%
Saturated Fat 35.7g	0%
Polyunsaturated Fat 6.6g
Cholesterol 336.0mg	0%
Sodium 4146.6mg	0%
Total Carbohydrate 40.3g	0%
Dietary Fiber 13.3g	0%
Total Sugars 12.5g
Protein 101.0g	0%

Vitamin D 0IU	0%
Calcium 939.2mg	0%
Iron 3.7mg	0%
Potassium 1863.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.3%

Protein: 24.8%

Carbs: 9.9%