Low Fat Chicken Melt
Satisfy your comfort food cravings without the guilt with this Low Fat Chicken Melt recipe—an irresistibly delicious take on a classic favorite! Featuring tender, perfectly seasoned grilled chicken breast layered with vibrant slices of tomato, crisp lettuce, and tangy red onion, this melt is topped with gooey reduced-fat cheddar cheese for a healthier twist. Nestled between slices of toasted whole-grain bread spread with Dijon mustard, this recipe combines wholesome ingredients and bold flavors in every bite. Quick and easy to prepare in just 35 minutes, it makes a hearty and nutritious meal perfect for lunch, dinner, or even a satisfying snack. Whether you’re looking for a high-protein, low-fat option or just a quick sandwich upgrade, this recipe delivers big taste with minimal calories.
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Recipe Information
Ingredients
- 1 piece (approximately 200g) Skinless boneless chicken breast
- 1 squirt Olive oil spray
- 60 grams Reduced-fat cheddar cheese
- 4 pieces Whole grain bread slices
- 0.5 piece Red onion
- 1 piece Tomato
- 4 leaves Lettuce leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Dijon mustard
Instructions
Preheat your oven to 200°C (390°F) or your toaster oven to the highest setting.
Spray a non-stick grill pan or skillet with a squirt of olive oil spray and heat it over medium-high heat.
Season the chicken breast with salt and black pepper on both sides.
Place the chicken breast in the heated pan and cook for 5-6 minutes on each side until fully cooked and golden brown. The internal temperature should reach 75°C (165°F).
Remove the chicken from the pan and allow it to rest for a few minutes. Then slice it into thin strips.
While the chicken is resting, finely slice the red onion and tomato.
Toast the whole grain bread slices in a toaster or toaster oven until golden brown.
Spread 1 tablespoon of Dijon mustard on each of the toasted bread slices.
On two of the bread slices, layer a leaf of lettuce, sliced chicken, a few slices of red onion, and tomato.
Divide the reduced-fat cheddar cheese equally and sprinkle over the tomato slices.
Place the remaining slices of toasted bread on top to create sandwiches.
Place the sandwiches on a baking sheet and transfer them to the preheated oven for about 5 minutes or until the cheese melts.
Remove from the oven, let cool for a minute, then slice each sandwich in half and serve immediately.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 19.4 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 609 mg | 47% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1109 mg | 24% | |
*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.
