Low Sodium Peri Peri Chicken Sandwich
Savor the bold and fiery flavors of this Low Sodium Peri Peri Chicken Sandwich, a heart-healthy twist on a classic favorite! Featuring juicy, marinated chicken breasts infused with a zesty blend of garlic, paprika, cayenne, and fresh lemon juice, this DIY peri peri marinade delivers all the heat and tang without the added salt. The chicken is perfectly grilled for a smoky char, then paired with crisp lettuce, ripe tomato, and sharp red onion for a refreshing crunch. A dollop of creamy Greek yogurt mixed with fresh parsley adds a light, herbaceous touch, while toasted whole grain buns provide the perfect wholesome base. Ready in under 40 minutes, this low-sodium sandwich is perfect for a flavorful lunch or dinner that doesn't compromise on taste or health.
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Ingredients
- 2 pieces Boneless skinless chicken breasts
- 3 cloves Garlic cloves, minced
- 2 teaspoons Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Chili powder
- 3 tablespoons Fresh lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Oregano
- 0.5 teaspoon Black pepper
- 4 buns Whole grain sandwich buns
- 4 leaves Lettuce leaves
- 1 medium Tomato, sliced
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Greek yogurt
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
In a large bowl, combine minced garlic, paprika, cayenne pepper, chili powder, lemon juice, olive oil, red wine vinegar, oregano, and black pepper to create the peri peri marinade.
Step 2
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or up to 4 hours for maximum flavor infusion.
Step 3
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Step 4
Grill the marinated chicken breasts for about 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Set aside to rest for a few minutes.
Step 5
While the chicken is resting, mix the Greek yogurt and chopped parsley in a small bowl to create the sandwich spread.
Step 6
Toast the whole grain sandwich buns on the grill for about 1 minute, until lightly golden.
Step 7
Assemble the sandwiches by spreading the Greek yogurt mixture on the bottom half of each bun.
Step 8
Slice the grilled chicken breasts and place on top of the yogurt-spread buns.
Step 9
Top the chicken slices with lettuce leaves, sliced tomato, and red onion.
Step 10
Cap each sandwich with the top half of the toasted bun and serve immediately.
Nutrition Facts
| Serving size | (1065.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1814.3 |
| Total Fat 54.5g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 299.8mg | 0% |
| Sodium 1568.1mg | 0% |
| Total Carbohydrate 180.4g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 26.8g | |
| Protein 147.9g | 0% |
| Vitamin D 17.4IU | 0% |
| Calcium 428.1mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 2138.5mg | 0% |
Source of Calories