Low Carb Grilled Chicken Panini
Indulge in the delicious flavors of a "Low Carb Grilled Chicken Panini," a perfect balance of hearty ingredients and healthy eating. This easy-to-make recipe starts with perfectly seasoned and grilled chicken breasts, layered with melted mozzarella, fresh baby spinach, juicy slices of tomato, creamy avocado, and a hint of zesty Dijon mustard. Sandwiched between slices of low-carb bread for a guilt-free twist, this panini is toasted to golden perfection, offering a crisp exterior and gooey interior. Ideal for lunch or dinner, this high-protein and keto-friendly meal is ready in just 40 minutes, making it a quick and satisfying option for anyone looking to enjoy classic comfort food with a nutritious edge. Perfectly customizable and packed with wholesome ingredients, it’s a must-try for panini lovers seeking low-carb alternatives!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices low-carb bread slices
- 4 slices sliced mozzarella cheese
- 1 cup baby spinach
- 1 medium tomato
- 1 medium avocado
- 2 tablespoons dijon mustard
- 2 tablespoons butter
Instructions
Preheat the grill to medium-high heat.
In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and black pepper.
Rub this mixture evenly over the chicken breasts.
Place the chicken breasts on the grill and cook for 6-7 minutes on each side or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes.
While the chicken is resting, slice the tomato and avocado.
Butter one side of each slice of low-carb bread.
Slice the cooked chicken breasts thinly.
Assemble the panini by spreading dijon mustard on the non-buttered side of the bread. Layer sliced mozzarella cheese, baby spinach, sliced chicken, tomato, and avocado. Top with another slice of cheese, then close the sandwich with the second slice of bread, buttered side facing out.
Heat a panini press or grill pan over medium heat.
Place the sandwich on the panini press and cook for about 3-4 minutes, or until the bread is golden brown and the cheese is melted. If using a grill pan, press the sandwich down with a heavy pan or spatula.
Remove the panini from the heat and let it cool slightly before cutting in half and serving.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 19.5 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 893 mg | 69% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2206 mg | 47% | |
*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.
