Low Sodium BBQ Chicken Sandwich

Elevate your sandwich game with this flavorful and heart-healthy Low Sodium BBQ Chicken Sandwich recipe! Tender, spice-rubbed grilled chicken breasts are glazed with a tangy, homemade low sodium BBQ sauce made with honey, apple cider vinegar, and Dijon mustard. Paired with a zesty, refreshing slaw crafted from shredded cabbage, carrots, cilantro, and a dash of lime juice, this sandwich strikes the perfect balance of smoky, sweet, and crunchy. Served on toasted whole wheat buns, this easy, 40-minute recipe is a guilt-free spin on a barbecue classic, perfect for weeknight dinners or summer gatherings. Packed with bold flavor and wholesome ingredients, this sandwich ensures you won’t miss the extra salt!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon black pepper
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 0.5 cup low sodium ketchup
• 1 tablespoon Dijon mustard
• 4 pieces whole wheat hamburger buns
• 2 cups shredded cabbage
• 1 cup carrots, grated
• 2 tablespoons low sodium mayonnaise
• 2 tablespoons cilantro leaves, chopped
• 1 tablespoon lime juice

Directions

Step 1

Preheat the grill to medium-high heat.

Step 2

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, and black pepper.

Step 3

Rub the spice mixture evenly over the chicken breasts.

Step 4

Grill the chicken for 6-7 minutes on each side or until fully cooked and has nice char marks.

Step 5

While the chicken is cooking, prepare the BBQ sauce: In a small saucepan, combine honey, apple cider vinegar, low sodium ketchup, Dijon mustard, and bring to a simmer over medium heat, stirring occasionally. Cook for about 5 minutes until the sauce thickens slightly, then remove from heat.

Step 6

In a mixing bowl, combine shredded cabbage, grated carrots, low sodium mayonnaise, chopped cilantro, and lime juice. Mix well to prepare the slaw.

Step 7

Once the chicken is cooked, remove it from the grill and allow it to rest for 5 minutes. Then slice the chicken thinly.

Step 8

Toast the whole wheat hamburger buns lightly on the grill for a minute or until just warm.

Step 9

Assemble the sandwiches by placing a generous amount of sliced chicken on the bottom half of each bun, drizzling with prepared BBQ sauce, topping with a scoop of slaw, and covering with the top bun.

Step 10

Serve immediately and enjoy your low sodium BBQ chicken sandwich.

Nutrition Facts

Serving size	(1285.9g)

Amount per serving	% Daily Value*
Calories	1688.1

Total Fat 24.8g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 295.8mg	0%
Sodium 1844.2mg	0%
Total Carbohydrate 224.9g	0%
Dietary Fiber 28.9g	0%
Total Sugars 96.5g
Protein 143.1g	0%

Vitamin D 3.5IU	0%
Calcium 644.7mg	0%
Iron 14.5mg	0%
Potassium 2908.2mg	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: 13.2%

Protein: 33.8%

Carbs: 53.1%