Gluten-Free Chicken Avocado Sandwich
Elevate your lunchtime game with this irresistible Gluten-Free Chicken Avocado Sandwich—a wholesome and flavorful option perfect for anyone seeking a gluten-free delight. Tender, perfectly seasoned grilled chicken breast is paired with creamy mashed avocado infused with zesty lemon juice, layered alongside crisp lettuce and juicy tomato slices. A hint of garlic mayo adds a rich, savory touch, while toasted gluten-free bread provides the ideal base for this hearty yet healthy sandwich. Ready in just 30 minutes and packed with protein and fresh ingredients, this recipe strikes the perfect balance between indulgence and nutrition. Whether you're prepping a quick lunch or a satisfying dinner, this gluten-free chicken avocado sandwich is sure to become your new go-to favorite!
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Recipe Information
Ingredients
- 4 slices Gluten-free sandwich bread
- 1 piece Chicken breast
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 1 ripe Avocado
- 1 tablespoon Lemon juice
- 4 leaves Lettuce leaves
- 1 small Tomato
- 2 tablespoons Mayonnaise
- 0.25 teaspoon Garlic powder
Instructions
Preheat a grill or grill pan over medium-high heat.
Butterfly the chicken breast by slicing it in half horizontally to create two thinner pieces. Pat dry with paper towels.
In a small bowl, mix olive oil, salt, black pepper, and paprika. Brush this mixture over both sides of the chicken pieces.
Grill the chicken for 5-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the grill and let rest for a few minutes.
While the chicken is cooking, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice and mash with a fork until smooth.
Slice the tomato into thin rounds.
In a small bowl, mix mayonnaise with garlic powder. Set aside.
Toast the gluten-free bread slices until golden brown.
Spread the garlic mayo on two slices of toasted bread. On the other two slices, generously spread the mashed avocado mixture.
Place two lettuce leaves on top of the avocado spread on each sandwich.
Slice the grilled chicken into thin strips and divide them between the two sandwiches, placing them on top of the lettuce.
Layer the tomato slices over the chicken.
Complete the sandwich by placing the other two slices of bread, garlic mayo side down, on top.
Slice the sandwiches in half and serve immediately.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 3131 mg | 136% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 17.1 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1431 mg | 30% | |
*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.
