Low Carb Chicken and Avocado Sandwich
Savor the delicious simplicity of a Low Carb Chicken and Avocado Sandwich, a flavorful and guilt-free delight that’s perfect for healthy eating enthusiasts. Packed with juicy grilled chicken seasoned with paprika, garlic powder, and black pepper, this sandwich swaps traditional bread for crisp romaine lettuce leaves, making it an ideal choice for low-carb and keto diets. Creamy mashed avocado seasoned with lime juice adds a refreshing twist, while layers of ripe tomato, red onion, and a tangy mayo-mustard drizzle bring vibrant textures and flavors to every bite. Quick to prepare in under 35 minutes, this wholesome recipe is designed for a light yet satisfying meal that's brimming with nutrients and flavor. Perfect for lunch, dinner, or even meal-prepping, it promises a fresh take on classic sandwiches without compromising on taste.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 1 large Avocado
- 1 tablespoon Lime juice
- 4 pieces Romaine lettuce leaves
- 1 large Tomato
- 0.5 small Red onion
- 3 tablespoons Mayonnaise
- 1 teaspoon Mustard
Instructions
Preheat a grill or frying pan over medium-high heat.
Brush the chicken breasts with olive oil on both sides.
Season each chicken breast with salt, black pepper, paprika, and garlic powder.
Grill or cook chicken breasts in the pan for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
While the chicken is cooking, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and add lime juice, a pinch of salt, and stir well.
Slice the tomato and red onion thinly.
Once the chicken is cooked, allow it to rest for 5 minutes before slicing it into thin strips.
Lay two romaine lettuce leaves on a clean surface to form the base of the sandwich.
Spread a generous layer of the mashed avocado mixture on the lettuce leaves.
Top with sliced chicken strips, tomato slices, and red onion.
In a small bowl, mix the mayonnaise and mustard, then drizzle over the sandwich fillings.
Place another romaine lettuce leaf on top to form the sandwich and serve immediately.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 4.5 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1386 mg | 29% | |
*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.
