Low Fat Chicken and Bacon Sandwich
Satisfy your cravings the guilt-free way with this Low Fat Chicken and Bacon Sandwich—an ideal blend of lean protein, fresh veggies, and satisfying flavor packed between slices of hearty whole grain bread. Featuring tender, seasoned chicken breast and crispy turkey bacon, this recipe reimagines the classic sandwich with a health-conscious twist. A light spread of tangy low-fat Greek yogurt mixed with Dijon mustard adds a creamy touch, while crisp lettuce, juicy tomato, and refreshing cucumber provide freshness and crunch. Ready in just 30 minutes, this easy recipe is perfect for a quick lunch or a wholesome dinner. Perfect for those seeking low-fat sandwich ideas with big flavor, it's a delicious upgrade to your mealtime routine.
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Recipe Information
Ingredients
- 1 piece (about 150g) Boneless, skinless chicken breast
- 2 slices Lean turkey bacon
- 4 slices Whole grain bread
- 2 tablespoons Low-fat Greek yogurt
- 1 teaspoon Dijon mustard
- 2 leaves Lettuce leaves
- 1 medium, sliced Tomato
- 0.5 medium, sliced Cucumber
- 1 teaspoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon juice
Instructions
Start by flattening the chicken breast using a meat mallet to ensure even cooking. Season both sides with salt, black pepper, and lemon juice.
Heat olive oil in a non-stick skillet over medium heat. Add the chicken breast and cook for 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from the skillet and let it rest for 5 minutes before slicing.
In the same skillet, add the turkey bacon slices and cook for 2-3 minutes on each side until crispy. Place on a paper towel to drain excess fat.
In a small bowl, mix the low-fat Greek yogurt with Dijon mustard to create a spread.
Toast the whole grain bread slices lightly using a toaster or under a broiler for 2-3 minutes until just golden.
To assemble the sandwich, spread a thin layer of the yogurt-mustard mix on each slice of bread.
Place a lettuce leaf on two of the bread slices, followed by slices of cooked chicken, crispy bacon, tomato, and cucumber.
Top with the remaining bread slices, pressing down gently.
Cut the sandwiches in half and serve immediately.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 23.2 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1193 mg | 25% | |
*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.
