Dairy-Free Grilled Chicken Panini
Elevate your lunch game with this irresistible Dairy-Free Grilled Chicken Panini, a wholesome and flavorful option perfect for anyone seeking a healthier twist on a classic. Tender grilled chicken marinated in a medley of olive oil, balsamic vinegar, garlic, and oregano takes center stage, layered with juicy slices of tomato, creamy avocado, and aromatic fresh basil. Nestled between crisp whole grain panini bread, this dairy-free delight is pressed to golden perfection, offering a satisfying crunch and a medley of vibrant flavors in every bite. Ready in just 35 minutes, this recipe is a go-to for busy weeknights or a gourmet sandwich experience. Whether you're eating dairy-free or just looking for a lighter option, this panini delivers all the taste and none of the compromise.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 slices whole grain panini bread
- 1 piece large tomato, sliced
- 8 leaves fresh basil leaves
- 1 piece avocado, sliced
Instructions
Preheat your grill or grill pan over medium-high heat.
In a small bowl, combine olive oil, balsamic vinegar, garlic powder, dried oregano, sea salt, and black pepper.
Place the chicken breasts in a shallow dish and pour the marinade over them. Let them marinate for at least 10 minutes.
Grill the marinated chicken on the preheated grill for about 6-8 minutes on each side, or until fully cooked and internal temperature reaches 165°F. Remove from the grill and set aside to cool slightly.
Once cooled, slice the grilled chicken into thin strips.
Assemble the panini: Place a layer of sliced chicken on one slice of bread, then add a layer of tomato slices, basil leaves, and avocado slices. Top with another slice of bread.
Brush a little olive oil on the outer sides of the panini.
Place the assembled panini on the grill. Use a panini press or another heavy pan to press down the sandwich gently.
Grill each side for 3-4 minutes, or until the bread is crispy and golden brown.
Remove from the grill and let it sit for a minute before slicing in half. Serve warm.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 23.6 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2611 mg | 56% | |
*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.
