Low Sodium Grilled Chicken Sub Sandwich

Savor the delicious simplicity of this Low Sodium Grilled Chicken Sub Sandwich, a healthier twist on a classic favorite. Perfectly seasoned, grilled chicken breasts are marinated with a flavorful blend of garlic powder, onion powder, paprika, black pepper, and a zesty splash of lemon juice, then layered onto whole wheat sub rolls alongside crisp lettuce, juicy tomato slices, crunchy cucumber, and sweet red onion. A creamy dill yogurt dressing, made with Greek yogurt and Dijon mustard, adds a tangy kick without the excess sodium, making this sandwich a heart-smart and guilt-free option. Ready in just 30 minutes, this wholesome sub is ideal for lunches, picnics, or weeknight dinners. Experience all the taste and none of the compromise!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 0.5 teaspoon Black pepper
• 2 tablespoons Lemon juice
• 2 pieces Whole wheat sub rolls
• 4 pieces Lettuce leaves
• 1 medium Tomato, sliced
• 0.5 cup Cucumber, sliced
• 0.25 cup Red onion, thinly sliced
• 0.5 cup Plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon Fresh dill, chopped

Directions

Step 1

In a small bowl, mix olive oil, garlic powder, onion powder, paprika, black pepper, and lemon juice to create a marinade.

Step 2

Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness using a meat mallet.

Step 3

Coat the chicken breasts in the marinade, ensuring they are well covered. Let them marinate for at least 10 minutes.

Step 4

While the chicken is marinating, preheat your grill to medium-high heat (around 375°F or 190°C).

Step 5

Grill the marinated chicken breasts for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let the chicken rest for 5 minutes.

Step 6

While the chicken rests, prepare the dressing by combining plain Greek yogurt, Dijon mustard, and chopped dill in a small bowl. Mix until smooth.

Step 7

Slice the rested chicken breasts into thin strips.

Step 8

Slice the whole wheat sub rolls open and lightly toast them on the grill for about 1 minute, cut side down.

Step 9

Assemble the sandwiches: spread a generous amount of the dill yogurt dressing inside each sub roll. Layer the lettuce leaves, sliced grilled chicken, tomato slices, cucumber slices, and red onion.

Step 10

Close the sub rolls, slice each sandwich in half, and serve immediately.

Nutrition Facts

Serving size	(1045.2g)

Amount per serving	% Daily Value*
Calories	1488.6

Total Fat 52.8g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 308.1mg	0%
Sodium 1368.7mg	0%
Total Carbohydrate 108.4g	0%
Dietary Fiber 13.2g	0%
Total Sugars 22.9g
Protein 140.3g	0%

Vitamin D 3.5IU	0%
Calcium 342.8mg	0%
Iron 9.6mg	0%
Potassium 2059.1mg	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: 32.3%

Protein: 38.2%

Carbs: 29.5%