Low Sodium BBQ Chicken Sandwich
Indulge in the vibrant and wholesome flavors of this Low Sodium BBQ Chicken Sandwich, a guilt-free twist on a classic favorite. Juicy, spice-rubbed grilled chicken breasts are paired with a tangy and slightly sweet homemade BBQ sauce made with low-sodium ketchup, honey, and apple cider vinegar, ensuring bold flavor without compromising on health. Nestled between toasted whole wheat hamburger buns, the sandwich is elevated with a refreshing, zesty slaw made from shredded cabbage, grated carrots, and a hint of lime—providing the perfect crunch and a pop of freshness. Ready in just 40 minutes, this heart-healthy recipe is perfect for weeknight dinners or casual backyard gatherings. Serve it up and enjoy a delicious, low-sodium meal that doesn’t skimp on flavor! Keywords: low sodium BBQ chicken sandwich, healthy chicken sandwich, homemade BBQ sauce, whole wheat buns, healthy slaw recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 0.5 cup low sodium ketchup
- 1 tablespoon Dijon mustard
- 4 pieces whole wheat hamburger buns
- 2 cups shredded cabbage
- 1 cup carrots, grated
- 2 tablespoons low sodium mayonnaise
- 2 tablespoons cilantro leaves, chopped
- 1 tablespoon lime juice
Instructions
Preheat the grill to medium-high heat.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, and black pepper.
Rub the spice mixture evenly over the chicken breasts.
Grill the chicken for 6-7 minutes on each side or until fully cooked and has nice char marks.
While the chicken is cooking, prepare the BBQ sauce: In a small saucepan, combine honey, apple cider vinegar, low sodium ketchup, Dijon mustard, and bring to a simmer over medium heat, stirring occasionally. Cook for about 5 minutes until the sauce thickens slightly, then remove from heat.
In a mixing bowl, combine shredded cabbage, grated carrots, low sodium mayonnaise, chopped cilantro, and lime juice. Mix well to prepare the slaw.
Once the chicken is cooked, remove it from the grill and allow it to rest for 5 minutes. Then slice the chicken thinly.
Toast the whole wheat hamburger buns lightly on the grill for a minute or until just warm.
Assemble the sandwiches by placing a generous amount of sliced chicken on the bottom half of each bun, drizzling with prepared BBQ sauce, topping with a scoop of slaw, and covering with the top bun.
Serve immediately and enjoy your low sodium BBQ chicken sandwich.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 96.5 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2908 mg | 62% | |
*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.
