Low Sodium Chicken and Bacon Sandwich
Elevate your lunchtime routine with this flavorful and heart-healthy Low Sodium Chicken and Bacon Sandwich, a guilt-free twist on a classic favorite. Perfectly seasoned with a zesty blend of lemon juice, rosemary, and garlic powder, tender chicken cutlets pair seamlessly with crispy strips of low sodium bacon. Nestled between toasty whole wheat sandwich rolls, this satisfying creation is completed with fresh layers of baby spinach, juicy tomato slices, and a tangy spread of Dijon mustard. With only 15 minutes of prep and 25 minutes of cook time, this easy and nutritious recipe is ideal for anyone looking to savor bold flavors while keeping sodium levels in check. Perfect for quick lunches, meal preps, or light dinners, it’s a wholesome choice that's both delicious and diet-conscious.
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Ingredients
- 1 piece boneless, skinless chicken breast
- 2 strips low sodium bacon
- 2 pieces whole wheat sandwich rolls
- 2 tablespoons dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 cup fresh baby spinach
- 1 medium tomato
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon rosemary
- 0.5 teaspoon garlic powder
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
Place the chicken breast on a cutting board and, using a sharp knife, halve it horizontally to create two thinner cutlets.
Step 3
In a small bowl, mix together the lemon juice, olive oil, ground black pepper, rosemary, and garlic powder.
Step 4
Brush both sides of the chicken cutlets with this mixture and place them on the prepared baking sheet.
Step 5
Lay the two strips of low sodium bacon on the same baking sheet, ensuring they are spaced apart.
Step 6
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the bacon is crispy. Flip the chicken halfway through cooking to ensure even browning.
Step 7
While the chicken and bacon are baking, wash and dry the baby spinach and slice the tomato.
Step 8
Slice the whole wheat rolls in half and lightly toast them if desired.
Step 9
Once the chicken and bacon are cooked, assemble the sandwiches: spread a tablespoon of dijon mustard on the bottom half of each roll, place the chicken cutlet, followed by a strip of bacon, a layer of fresh spinach, and a few slices of tomato.
Step 10
Top with the other half of the roll, serve immediately while warm, and enjoy your low sodium chicken and bacon sandwich.
Nutrition Facts
| Serving size | (545.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 999.3 |
| Total Fat 37.5g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 171.9mg | 0% |
| Sodium 2827.3mg | 0% |
| Total Carbohydrate 92.0g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 18.6g | |
| Protein 75.4g | 0% |
| Vitamin D 10.6IU | 0% |
| Calcium 147.6mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1086.9mg | 0% |
Source of Calories