Low Sodium Spicy Hot Chicken Sandwich

Turn up the heat without the guilt with this Low Sodium Spicy Hot Chicken Sandwich! Perfect for spice lovers seeking a heart-healthier option, this recipe features tender, pan-seared chicken breasts coated in a smoky blend of paprika, cayenne, and garlic for bold flavor without the added salt. A creamy, tangy sauce made with Greek yogurt, low-sodium hot sauce, and Dijon mustard adds a zesty kick, while a refreshing slaw of green and purple cabbage, carrot, and honey delivers a satisfying crunch. Served on toasted whole wheat buns with crisp lettuce, this sandwich is a balanced combination of spice, texture, and wholesome ingredients. Ready in just 35 minutes, it’s a deliciously fiery yet mindful meal that’s perfect for lunch or dinner!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Boneless skinless chicken breasts
• 1 teaspoon Paprika (preferably smoked)
• 1 teaspoon Cayenne pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 0.25 cup Plain Greek yogurt (low sodium)
• 2 teaspoons Hot sauce (low sodium, if available)
• 1 teaspoon Dijon mustard (low sodium)
• 1 teaspoon Apple cider vinegar
• 1 cup Shredded green cabbage
• 0.5 cup Shredded purple cabbage
• 0.25 cup Grated carrot
• 1 teaspoon Honey
• 2 pieces Whole wheat buns (low sodium)
• 2 leaves Leaf lettuce

Directions

Step 1

In a small mixing bowl, combine paprika, cayenne pepper, garlic powder, onion powder, and black pepper to create a spice rub.

Step 2

Place the chicken breasts on a cutting board and lightly pound them with a meat mallet or rolling pin to even out their thickness for uniform cooking.

Step 3

Rub the chicken breasts evenly with the spice mix, ensuring they are well-coated with the seasoning.

Step 4

In a skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, place the chicken breasts in the skillet.

Step 5

Cook the chicken breasts for 5-6 minutes per side or until fully cooked through (internal temperature should reach 165°F/74°C). Remove from heat and allow to rest for 5 minutes.

Step 6

While the chicken is resting, prepare the creamy sauce by combining Greek yogurt, hot sauce, Dijon mustard, and apple cider vinegar in a small bowl. Mix until smooth and set aside.

Step 7

In another bowl, make the slaw by tossing together the green cabbage, purple cabbage, grated carrot, and honey. Mix well for a tangy and slightly sweet crunch.

Step 8

Toast the whole wheat buns lightly in a toaster or on a dry skillet until warm and golden.

Step 9

Assemble the sandwich by spreading a layer of the prepared sauce on the bottom half of each bun. Place a cooked chicken breast on each, followed by a generous scoop of the slaw, a leaf of lettuce, and the top bun.

Step 10

Serve immediately and enjoy your Low Sodium Spicy Hot Chicken Sandwich!

Nutrition Facts

Serving size	(684.9g)

Amount per serving	% Daily Value*
Calories	1202.2

Total Fat 44.9g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 297.8mg	0%
Sodium 564.8mg	0%
Total Carbohydrate 68.4g	0%
Dietary Fiber 11.5g	0%
Total Sugars 18.3g
Protein 127.8g	0%

Vitamin D 17.4IU	0%
Calcium 258.4mg	0%
Iron 8.3mg	0%
Potassium 1578.1mg	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: 34.0%

Protein: 43.0%

Carbs: 23.0%