Keto Grilled Chicken Sub Sandwich
Savor the bold flavors and low-carb goodness of the Keto Grilled Chicken Sub Sandwich, a satisfying alternative to traditional subs that swaps bread for crisp romaine lettuce wraps. Tender, marinated chicken breasts are perfectly grilled for smoky, juicy perfection, then layered with creamy avocado, tangy Dijon mayo, fresh tomato slices, and melty cheddar cheese. This protein-packed meal is not only keto-friendly but also gluten-free, making it ideal for healthy lunches or on-the-go dinners. Ready in just 35 minutes, this inventive sandwich is a delicious way to stay on track with your keto lifestyle while indulging in vibrant, fresh ingredients.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 leaves Romaine lettuce leaves
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 medium Tomato
- 1 medium Avocado
- 4 slices Cheddar cheese slices
Instructions
Begin by preparing the chicken marinade. In a bowl, mix 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Place the 2 chicken breasts in the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes up to 30 minutes.
While the chicken is marinating, prepare the rest of the ingredients. Wash and dry the 8 romaine lettuce leaves. Slice the tomato and avocado.
Preheat your grill or grill pan over medium-high heat. Once heated, grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).
While the chicken is grilling, prepare the sauce by mixing 2 tablespoons of mayonnaise with 1 teaspoon of Dijon mustard in a small bowl.
Once grilled, let the chicken rest for a few minutes, then slice each chicken breast into strips.
To assemble the sub sandwich, lay 4 lettuce leaves on a flat surface as the base. Spread a thin layer of the mayonnaise and mustard sauce over the leaves.
Layer the sliced avocado, grilled chicken strips, tomato slices, and 2 slices of cheddar cheese on each set of lettuce leaves.
Top the sandwich with the remaining 4 lettuce leaves, pressing gently to secure.
Wrap the sandwiches in parchment paper or a food-grade wrap for easier handling, especially if you plan to serve them for a picnic or work lunch.
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4147 mg | 180% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 12.5 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 939 mg | 72% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1863 mg | 40% | |
*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.
