Low Sodium Chicken and Bacon Sandwich
Looking for a flavorful yet heart-smart meal option? This Low Sodium Chicken and Bacon Sandwich is the perfect blend of wholesome ingredients and bold flavors, all packed between two whole wheat sandwich rolls. Featuring tender, oven-roasted chicken seasoned with garlic, rosemary, and fresh lemon juice, alongside crispy low-sodium bacon, this recipe delivers crave-worthy taste without the extra sodium. A generous layer of baby spinach and juicy tomato slices adds freshness and nutrition, while dijon mustard provides a tangy kick. Ready in just 40 minutes, this sandwich is ideal for a quick lunch or dinner. Plus, its low-sodium profile makes it a guilt-free indulgence you’ll love serving again and again.
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 2 strips low sodium bacon
- 2 pieces whole wheat sandwich rolls
- 2 tablespoons dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 cup fresh baby spinach
- 1 medium tomato
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon rosemary
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the chicken breast on a cutting board and, using a sharp knife, halve it horizontally to create two thinner cutlets.
In a small bowl, mix together the lemon juice, olive oil, ground black pepper, rosemary, and garlic powder.
Brush both sides of the chicken cutlets with this mixture and place them on the prepared baking sheet.
Lay the two strips of low sodium bacon on the same baking sheet, ensuring they are spaced apart.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the bacon is crispy. Flip the chicken halfway through cooking to ensure even browning.
While the chicken and bacon are baking, wash and dry the baby spinach and slice the tomato.
Slice the whole wheat rolls in half and lightly toast them if desired.
Once the chicken and bacon are cooked, assemble the sandwiches: spread a tablespoon of dijon mustard on the bottom half of each roll, place the chicken cutlet, followed by a strip of bacon, a layer of fresh spinach, and a few slices of tomato.
Top with the other half of the roll, serve immediately while warm, and enjoy your low sodium chicken and bacon sandwich.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 18.6 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1087 mg | 23% | |
*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.
