Low Carb Chicken Tandoori Sandwich
Experience the bold and vibrant flavors of India in a guilt-free package with this Low Carb Chicken Tandoori Sandwich recipe. Perfectly marinated chicken breast infused with aromatic spices like cumin, coriander, turmeric, and paprika is grilled to juicy perfection, creating a smoky, savory centerpiece. Served on crisp butter lettuce leaves instead of bread, these sandwiches are a low-carb delight, packed with protein and refreshing cucumber-cilantro topping for added crunch and brightness. Ready in under an hour with just 20 minutes of prep, these handheld gems are the ideal healthy lunch or dinner option that doesn't compromise on flavor. Perfect for keto enthusiasts or anyone seeking a wholesome twist on a classic sandwich!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 0.5 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 0.25 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup cucumber, diced
- 2 tablespoons fresh cilantro, chopped
- 8 pieces butter lettuce leaves
- 1 tablespoon olive oil
Instructions
In a large bowl, mix together the Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, paprika, cayenne pepper, salt, and black pepper to make the marinade.
Place the chicken breasts in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Preheat your grill or stovetop grill pan over medium-high heat. Brush with olive oil to prevent sticking.
Grill the marinated chicken breasts for about 6-8 minutes on each side, or until fully cooked and juices run clear. The internal temperature should reach 165°F (75°C).
Remove the chicken from the grill and allow it to rest for a few minutes before slicing it thinly.
In a small bowl, mix the diced cucumber and chopped cilantro with a pinch of salt to make a refreshing topping.
To assemble the sandwiches, take two butter lettuce leaves and layer them to form a sturdy base. Add sliced chicken, followed by the cucumber-cilantro mixture.
Serve immediately as a nutritious and satisfying low-carb sandwich alternative.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 217 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1529 mg | 33% | |
*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.
