Dairy-Free Peri Peri Chicken Sandwich
Bold, fiery, and completely dairy-free, this Peri Peri Chicken Sandwich is a flavor-packed delight that’s perfect for lunch or dinner. Tender chicken breasts are marinated in a zesty homemade peri peri blend featuring garlic, red chili peppers, smoky paprika, and a splash of tangy lemon juice, then grilled to perfection for that irresistible charred finish. Served on lightly toasted bread rolls and layered with crisp lettuce, juicy tomato, and fresh red onion, this sandwich strikes the ideal balance between heat and freshness. Ready in just 35 minutes and customizable to suit your spice preference, this recipe is a mouthwatering option for anyone craving bold, dairy-free comfort food.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 pieces Red chili peppers, chopped
- 1 piece Lemon, juiced
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 4 pieces Bread rolls
- 4 pieces Lettuce leaves
- 1 piece Tomato, sliced
- 1 piece Red onion, thinly sliced
Instructions
Begin by preparing the peri peri marinade. In a blender, combine the olive oil, garlic, red chili peppers, lemon juice, paprika, oregano, salt, black pepper, and cayenne pepper. Blend until smooth.
Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the peri peri marinade over the chicken, making sure it's well coated. Refrigerate for at least 1 hour, or overnight for best results.
Preheat your grill or grill pan over medium-high heat.
Remove the chicken from the marinade and grill for approximately 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should be 165°F (73°C).
While the chicken is grilling, lightly toast the bread rolls on the grill or in a toaster until golden brown.
To assemble the sandwiches, place a lettuce leaf on the bottom half of each toasted bread roll.
Slice the grilled chicken breasts and distribute them evenly on each sandwich.
Top with tomato slices and red onion rings.
Place the top half of the bread roll over the assembled ingredients, and serve the sandwiches immediately.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3025 mg | 132% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 19.9 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1993 mg | 42% | |
*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.
