Low Fat Banh Mi Sandwich
Experience the bold and refreshing flavors of a Vietnamese classic with this Low-Fat Banh Mi Sandwich recipe, a lighter twist on the beloved street food favorite. Made with a whole grain baguette, tender cooked chicken breast, and vibrant pickled vegetables, this sandwich satisfies your cravings without the extra calories. A zesty Sriracha mayo adds just the right amount of heat, while fresh herbs like cilantro and mint bring an aromatic finish. Quick to prepare in just 35 minutes, this healthy banh mi is perfect for weeknight dinners or meal prep. Serve with a squeeze of lime for a citrusy punch that enhances every bite. Perfect for those seeking light, wholesome meals without sacrificing flavor, this low-fat banh mi is a guilt-free crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 medium loaf Whole grain baguette
- 200 grams Chicken breast, skinless
- 2 tablespoons Low-fat mayonnaise
- 1 teaspoon Sriracha sauce
- 0.5 cup Carrot, julienned
- 0.5 cup Cucumber, thinly sliced
- 0.25 cup Radishes, thinly sliced
- 0.25 cup Fresh cilantro leaves
- 2 tablespoons Fresh mint leaves
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Lime, sliced into wedges
Instructions
In a small bowl, combine the rice vinegar, sugar, and 1/4 teaspoon of salt. Mix until the sugar dissolves.
Add the julienned carrot, cucumber, and radishes to the vinegar mixture. Toss to combine thoroughly, then set the pickled vegetables aside to marinate.
Cut the chicken breast into thin slices. Season with the remaining salt and black pepper.
Preheat a non-stick skillet over medium-high heat. Cook the chicken slices for about 5-7 minutes on each side, or until fully cooked through and golden brown.
In a small bowl, mix the low-fat mayonnaise and Sriracha sauce until evenly blended.
Cut the whole grain baguette into four equal portions, then slice each portion open lengthwise. Lightly toast if desired.
Spread the Sriracha mayonnaise evenly on both sides of the baguette.
Layer the cooked chicken onto the bottom half of the baguette, followed by the pickled vegetables, fresh cilantro, and mint leaves.
Place the other half of the baguette on top and press down gently to hold the fillings together.
Serve the Banh Mi sandwiches immediately with lime wedges on the side to squeeze over the sandwich for added freshness.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 20.8 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1730 mg | 37% | |
*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.
