Gluten-Free Chicken Tandoori Sandwich
Elevate your sandwich game with this vibrant and flavorful Gluten-Free Chicken Tandoori Sandwich! Marinated in a rich blend of gluten-free yogurt, aromatic garlic, zesty ginger, and bold tandoori masala, the tender, oven-baked chicken takes center stage. Layered with crisp lettuce, juicy tomato, and tangy red onion between perfectly toasted gluten-free bread, this sandwich is finished with a creamy spread of gluten-free mayonnaise for the ultimate balance of textures and flavors. Designed for gluten-sensitive eaters and anyone seeking a wholesome, protein-packed meal, this quick and easy recipe is perfect for lunch, dinner, or a satisfying snack. Indulge in the irresistible fusion of Indian spices and sandwich simplicity—all in under an hour!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cup gluten-free plain yogurt
- 2 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 8 slices gluten-free bread slices
- 4 leaves green leaf lettuce
- 1 sliced tomato
- 0.5 sliced red onion
- 0.25 cup gluten-free mayonnaise
Instructions
In a bowl, combine the gluten-free yogurt, garlic (minced), ginger, tandoori masala, lemon juice, salt, and black pepper.
Add the chicken breasts to the marinade, ensuring they are well-coated. Refrigerate for at least 1 hour, or overnight for enhanced flavor.
Preheat the oven to 375°F (190°C).
Place the marinated chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil.
Bake the chicken for 25 minutes or until fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven, let it rest for 5 minutes, then slice it into thin strips.
Toast the gluten-free bread slices until golden brown.
Spread gluten-free mayonnaise on one side of each toasted bread slice.
To assemble the sandwiches, place a lettuce leaf on four slices of bread. Top with sliced chicken, tomato slices, and red onion rings.
Cover with the remaining bread slices, mayo side down, to form sandwiches.
Slice each sandwich in half and serve immediately while the chicken is warm.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 5276 mg | 229% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 24.1 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 494 mg | 38% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1703 mg | 36% | |
*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.
