Low Sodium Chicken Tandoori Sandwich

Savor a flavorful twist on a classic favorite with this Low Sodium Chicken Tandoori Sandwich, a guilt-free delight that melds bold Indian-inspired spices with wholesome ingredients. Tender, marinated boneless chicken breasts are coated in a zesty blend of Greek yogurt, aromatic cumin, coriander, turmeric, and paprika, then grilled to perfection for a smoky, charred finish. Nestled between slices of hearty whole wheat bread, the chicken is paired with crisp cucumber, juicy tomato, tangy red onion, and a sprinkle of fresh cilantro for a burst of refreshing textures. This low-sodium recipe is perfect for those looking to reduce salt without sacrificing flavor, making it an ideal choice for a healthy lunch or dinner. Ready in under an hour, this sandwich is easy to prepare and can be served warm or at room temperature, offering a versatile, nutritious meal for friends and family.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 cup Plain low-fat Greek yogurt
• 2 tablespoons Lemon juice
• 4 pieces Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Paprika
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Ground ginger
• 8 slices Whole wheat sandwich bread
• 0.5 cup Sliced cucumber
• 1 medium Tomato, sliced
• 1 small Red onion, thinly sliced
• 0.25 cup Fresh cilantro leaves
• 2 tablespoons Olive oil

Directions

Step 1

In a mixing bowl, combine Greek yogurt, lemon juice, minced garlic, ground cumin, ground coriander, ground turmeric, paprika, ground black pepper, and ground ginger to create the marinade.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well coated, then seal or cover and refrigerate for at least 1 hour or up to overnight for best results.

Step 3

Preheat your grill or grill pan to medium-high heat. Brush the grill grates with olive oil to prevent sticking.

Step 4

Remove the chicken from the marinade, shaking off excess, and grill for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).

Step 5

Let the grilled chicken rest for 5 minutes before slicing it thinly.

Step 6

To assemble the sandwiches, place slices of chicken on a slice of whole wheat bread. Top with cucumber slices, tomato slices, red onion slices, and fresh cilantro leaves.

Step 7

Top with another slice of whole wheat bread, press gently, and cut the sandwich in half if desired.

Step 8

Repeat with remaining ingredients to make a total of four sandwiches.

Step 9

Serve the sandwiches warm or at room temperature.

Nutrition Facts

Serving size	(1203.4g)

Amount per serving	% Daily Value*
Calories	1681.9

Total Fat 55.7g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 320.3mg	0%
Sodium 1414.7mg	0%
Total Carbohydrate 132.3g	0%
Dietary Fiber 23.0g	0%
Total Sugars 33.0g
Protein 165.5g	0%

Vitamin D 3.5IU	0%
Calcium 784.5mg	0%
Iron 17.6mg	0%
Potassium 2673.6mg	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: 29.6%

Protein: 39.1%

Carbs: 31.3%