Keto Grilled Chicken Panini
Satisfy your cravings for a hearty, low-carb comfort food with this Keto Grilled Chicken Panini—a deliciously creative twist on the classic sandwich. This recipe swaps traditional bread for golden cauliflower-based "panini bread," combining wholesome, keto-friendly ingredients like mozzarella cheese and eggs to create a flavorful, gluten-free alternative. Tender, perfectly seasoned grilled chicken is layered with creamy provolone cheese, fresh spinach, juicy tomato slices, and a touch of rich mayonnaise for a satisfying, nutrient-packed filling. Each panini is toasted to crispy perfection, making it the ultimate guilt-free indulgence for lunch or dinner. Ideal for keto enthusiasts and food lovers alike, this protein-rich recipe is quick to prepare and guaranteed to impress!
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Recipe Information
Ingredients
- 1 medium cauliflower head
- 2 large egg
- 1 cup shredded mozzarella cheese
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 4 slices provolone cheese
- 1 cup spinach
- 1 small tomato
- 0.25 cup mayonnaise
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into florets and process in a food processor until the texture resembles rice.
Transfer the cauliflower 'rice' to a microwave-safe bowl and microwave for 8 minutes or until tender.
Once cooled, place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, combine the cauliflower, eggs, mozzarella cheese, salt, and pepper. Mix well to form a dough-like mixture.
Divide the mixture into four portions. Shape each portion into a rectangle about 1/4-inch thick on the prepared baking sheet.
Bake the cauliflower bread for 20 minutes or until golden brown and firm.
While the bread is baking, season the chicken breasts with olive oil, garlic powder, oregano, salt, and pepper.
Grill the chicken breasts on a preheated grill or grill pan over medium heat for about 5-6 minutes per side or until cooked through.
Remove the chicken from the grill and slice it thinly.
Slice the tomato into thin rounds.
Take two pieces of the cauliflower bread and place them on a skillet over medium heat.
Layer two slices of provolone cheese on each slice, followed by the grilled chicken, spinach, tomato slices, and a spread of mayonnaise.
Top with the remaining slices of cauliflower bread.
Press gently and cook for about 3 minutes on each side or until the cheese is melted and the bread is crisp.
Remove from heat, slice in half, and serve your Keto Grilled Chicken Panini hot.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 5040 mg | 219% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 20.6 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1907 mg | 147% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2462 mg | 52% | |
*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.
