Heart-Healthy Spicy Chicken Sandwich
Indulge in the bold flavors of a Heart-Healthy Spicy Chicken Sandwich, a nutritious twist on a classic favorite that’s big on taste and good for your heart. This recipe uses juicy, marinated boneless chicken breasts infused with a smoky, spicy blend of smoked paprika, garlic powder, and cayenne pepper, then grilled to perfection for a flavorful, low-fat protein. Served on toasted whole grain buns, it’s layered with creamy avocado, fresh baby spinach or arugula, tangy tomatoes, and a dollop of low-fat yogurt-based sriracha mayo for added zest. With only 25 minutes from prep to plate, this wholesome sandwich is perfect for a quick, satisfying lunch or dinner. Packed with fiber, healthy fats, and clean protein, it’s a delicious way to enjoy a heart-conscious meal without sacrificing flavor. Perfect for anyone seeking a protein-packed, lower-sodium, and nutrient-rich option!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground black pepper
- 1 teaspoon low-sodium soy sauce
- 2 pieces whole grain or sprouted grain sandwich buns
- 0.5 pieces avocado (sliced)
- 2 tablespoons low-fat yogurt-based sriracha mayo
- 1 cup baby spinach or arugula
- 1 medium tomato (sliced)
- 0.25 pieces red onion (thinly sliced)
- 1 teaspoon lemon juice
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a small bowl, mix together olive oil, smoked paprika, garlic powder, cayenne pepper, black pepper, and low-sodium soy sauce to create a marinade.
Brush the marinade evenly on both sides of the chicken breasts and let them sit for 10-15 minutes while you prepare the toppings.
Preheat a nonstick grill pan or skillet over medium-high heat. Once hot, grill the chicken breasts for about 4-5 minutes per side, or until fully cooked with an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for a few minutes.
Toast the whole grain sandwich buns lightly on the grill pan or in a toaster until warm and slightly crisp.
Spread 1 tablespoon of yogurt-based sriracha mayo on the bottom half of each bun.
Place a layer of baby spinach or arugula on top of the mayo, followed by a few tomato slices and red onion rings.
Add the grilled chicken breast on top of the vegetables. Squeeze a little lemon juice over the chicken for added freshness.
Layer the sliced avocado on the chicken and then place the top half of the bun on the sandwich.
Serve immediately and enjoy a heart-healthy, spicy chicken sandwich!
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 15.2 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 243 mg | 19% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2142 mg | 46% | |
*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.
