High Protein Chicken Tandoori Sandwich
Elevate your lunchtime routine with the High Protein Chicken Tandoori Sandwich, a fusion of bold Indian flavors and wholesome ingredients crafted for satisfying nutrition. Juicy, oven-baked chicken breasts are marinated in a vibrant blend of Greek yogurt, tandoori masala, and fresh lemon juice for a tender and flavorful twist, while crisp cucumber, ripe tomato, and red onion add refreshing crunch. Paired with fluffy whole-grain bread and a zesty cilantro mayonnaise, this high-protein sandwich is a delicious way to fuel your day. Perfectly balanced and easy to prepare, it's ideal for meal prep, quick lunches, or post-workout refueling. Try this mouthwatering recipe that combines healthy eating with irresistible taste!
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Recipe Information
Ingredients
- 2 large pieces Boneless chicken breast
- 1 cup Greek yogurt
- 2 tablespoons Ginger garlic paste
- 2 tablespoons Tandoori masala
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 8 slices Whole grain sandwich bread
- 8 leaves Lettuce leaves
- 1 large, sliced Tomato
- 1 medium, sliced Cucumber
- 1 small, thinly sliced Red onion
- 4 tablespoons Fat-free mayonnaise
- 2 tablespoons, chopped Cilantro
- 0.5 teaspoon Ground black pepper
Instructions
In a mixing bowl, combine Greek yogurt, ginger garlic paste, tandoori masala, lemon juice, and salt.
Add chicken breasts to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for more flavor.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove the chicken from the marinade and place on the prepared baking sheet. Drizzle with olive oil.
Bake the chicken for 15-20 minutes, or until fully cooked and juices run clear. Internal temperature should reach 165°F (74°C).
While the chicken is baking, prepare the sandwich fillings. Slice the tomato, cucumber, and red onion thinly.
In a small bowl, combine fat-free mayonnaise with chopped cilantro and ground black pepper. Mix well and set aside.
Once the chicken is done, let it cool slightly, then slice thinly against the grain.
To assemble each sandwich, spread a tablespoon of the cilantro mayonnaise on one side of two slices of bread.
Layer one slice of bread with lettuce leaves, tomato slices, cucumber slices, onion slices, and sliced chicken.
Top with the second slice of bread, mayonnaise side down. Repeat for the remaining sandwiches.
Slice each sandwich in half, if desired, and serve immediately.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 7532 mg | 327% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 51.1 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3245 mg | 69% | |
*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.
