Low Sodium Chicken Tandoori Sandwich
Elevate your lunch game with this flavorful Low Sodium Chicken Tandoori Sandwich, a healthier twist on a classic favorite! This recipe combines the smoky spice of traditional tandoori chicken with the refreshing crunch of sliced cucumbers, tomatoes, and red onions, all nestled between hearty whole wheat bread. Marinated in a blend of low-fat Greek yogurt, lemon juice, and vibrant spices like turmeric, cumin, and paprika, the chicken bursts with bold, aromatic flavors—without the added sodium. Perfect for grilling enthusiasts, this dish showcases tender, juicy chicken paired with fresh cilantro for an herby finish. Quick to prepare and packed with nutrients, these sandwiches are great for lunch, picnics, or a light dinner. Try this easy-to-make, heart-healthy recipe for a guilt-free indulgence without compromising on taste!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Plain low-fat Greek yogurt
- 2 tablespoons Lemon juice
- 4 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground ginger
- 8 slices Whole wheat sandwich bread
- 0.5 cup Sliced cucumber
- 1 medium Tomato, sliced
- 1 small Red onion, thinly sliced
- 0.25 cup Fresh cilantro leaves
- 2 tablespoons Olive oil
Instructions
In a mixing bowl, combine Greek yogurt, lemon juice, minced garlic, ground cumin, ground coriander, ground turmeric, paprika, ground black pepper, and ground ginger to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well coated, then seal or cover and refrigerate for at least 1 hour or up to overnight for best results.
Preheat your grill or grill pan to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
Remove the chicken from the marinade, shaking off excess, and grill for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Let the grilled chicken rest for 5 minutes before slicing it thinly.
To assemble the sandwiches, place slices of chicken on a slice of whole wheat bread. Top with cucumber slices, tomato slices, red onion slices, and fresh cilantro leaves.
Top with another slice of whole wheat bread, press gently, and cut the sandwich in half if desired.
Repeat with remaining ingredients to make a total of four sandwiches.
Serve the sandwiches warm or at room temperature.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 33.0 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2674 mg | 57% | |
*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.
