Low Sodium Chicken Biscuit Sandwich
Satisfy your comfort food cravings with this delectable Low Sodium Chicken Biscuit Sandwich, a healthier twist on a classic. Featuring tender, perfectly seasoned chicken breasts rubbed with fragrant spices like paprika, garlic, and onion powder, this recipe is a flavor-packed delight that doesn't compromise on heart health. Nestled between flaky, homemade whole-wheat biscuits made with low-sodium baking powder and unsalted butter, this sandwich offers the perfect balance of texture and taste. A drizzle of sweet honey and a sprinkle of fresh parsley elevate this dish to gourmet levels, while staying simple enough for a weeknight meal. Ready in just under 45 minutes, this low-sodium recipe is ideal for those looking to reduce their salt intake without sacrificing satisfaction. Serve these sandwiches fresh from the oven for a wholesome, mouthwatering treat the whole family will love!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1.5 cups whole wheat flour
- 6 tablespoons unsalted butter
- 1 tablespoon low-sodium baking powder
- 0.75 cup buttermilk
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
In a bowl, mix the whole wheat flour and low-sodium baking powder.
Cut in the unsalted butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add buttermilk to the flour mixture, stirring until a dough forms.
Turn the dough onto a floured surface and knead lightly 3-4 times.
Roll the dough to a 1/2-inch thickness and cut out biscuits using a round cutter.
Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
While the biscuits bake, place chicken breasts between two sheets of plastic wrap and pound them to 1/2-inch thickness using a mallet.
In a bowl, mix black pepper, onion powder, garlic powder, and paprika. Rub the spice mixture over both sides of the chicken breasts.
Heat olive oil in a skillet over medium heat. Cook the chicken breasts for about 6-8 minutes per side or until fully cooked and golden brown.
Remove chicken from skillet, slice each breast in half if desired for easier serving.
Brush each chicken piece with a tablespoon of honey.
Split the baked biscuits and place a piece of chicken on each bottom half.
Sprinkle with fresh parsley and top with the other half of the biscuit.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 412 mg | 138% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 79.0 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 365 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1913 mg | 41% | |
*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.
