Low Fat Classic Banh Mi Sandwich
Savor the vibrant flavors of a traditional Vietnamese sandwich with a healthy twist in this Low Fat Classic Banh Mi Sandwich. Perfect for a light yet satisfying meal, this recipe swaps in wholesome ingredients like a whole wheat baguette and low-fat mayo while maintaining the authentic essence of Banh Mi. Succulent marinated chicken breast pairs beautifully with crisp, fresh vegetables like cucumber, carrot, and radish, all topped with fragrant cilantro for a burst of freshness. The quick and simple preparation—ready in just 35 minutes—makes it an excellent choice for a weekday lunch or dinner. Add a touch of chili sauce for a spicy kick, and enjoy this guilt-free, flavor-packed culinary delight that’s as nutritious as it is delicious! Perfect for those seeking healthy sandwich recipes, Vietnamese-inspired dishes, or meals under 400 calories.
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Recipe Information
Ingredients
- 1 medium (preferably whole wheat) Baguette
- 200 grams Chicken breast, skinless
- 0.5 medium Cucumber, thinly sliced
- 1 medium Carrot, julienned
- 2 small Radishes, thinly sliced
- 0.5 cup Fresh cilantro leaves
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Lime juice, fresh
- 1 clove Garlic, minced
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Mayonnaise, low fat
- 1 teaspoon Chili sauce (optional)
Instructions
Step 1: In a small bowl, combine soy sauce, lime juice, minced garlic, sugar, salt, and black pepper. Mix until the sugar dissolves completely.
Step 2: Slice the chicken breast into thin strips and marinate in the soy sauce mixture for at least 10 minutes.
Step 3: While the chicken is marinating, prepare the vegetables. Thinly slice the cucumber, julienne the carrot, and slice the radishes. Set aside.
Step 4: Heat a non-stick skillet over medium-high heat. Add the marinated chicken strips and cook for about 5-7 minutes, or until the chicken is cooked through and slightly browned.
Step 5: Slice the baguette lengthwise and lightly toast it in the oven or on a skillet.
Step 6: Spread a thin layer of low-fat mayonnaise on both halves of the toasted baguette. For an extra kick, mix in a teaspoon of chili sauce if desired.
Step 7: Layer the cooked chicken onto the bottom half of the baguette. Top with sliced cucumber, julienned carrot, and radishes.
Step 8: Garnish with fresh cilantro leaves.
Step 9: Close the baguette with the top half, slice it into two equal portions, and serve immediately.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 22.9 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 263 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1779 mg | 38% | |
*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.
