Low Sodium Grilled Chicken Panini
Savor a healthier twist on a classic with this Low Sodium Grilled Chicken Panini, a flavorful yet heart-conscious meal packed with wholesome ingredients. Perfectly grilled chicken breasts, lightly seasoned with a blend of garlic powder, onion powder, and thyme, are paired with creamy avocado, juicy tomato slices, fresh spinach, and melty low-sodium cheese. Sandwiched between whole-grain bread and grilled to crispy, buttery perfection, this panini is a delightful balance of textures and flavors. Quick and easy to prepare, with just 15 minutes of prep time, it’s an ideal option for a nutritious lunch or dinner. Plus, with its low sodium content and nutrient-dense ingredients, this panini is as good for you as it is delicious. Serve it warm for a satisfying comfort food experience that doesn’t compromise on health!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 4 slices Whole-grain bread
- 4 slices Low-sodium cheese slices
- 1 cup Fresh spinach leaves
- 1 medium Tomato
- 1 medium Avocado
- 2 tablespoons Unsalted butter
Instructions
Preheat a grill or grill pan over medium-high heat.
In a small bowl, mix together olive oil, garlic powder, onion powder, dried thyme, and ground black pepper.
Brush the chicken breasts with the seasoned olive oil mixture, ensuring both sides are coated evenly.
Place the chicken breasts on the preheated grill and cook for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and allow it to rest for 5 minutes before slicing it thinly.
Meanwhile, slice the tomato and avocado into thin slices.
Butter one side of each slice of bread with the unsalted butter.
On the unbuttered side of two slices of bread, place a slice of cheese, followed by a layer of fresh spinach leaves, sliced chicken, tomato, and avocado.
Top with another slice of cheese and cover with the other slices of bread, buttered side up.
Heat a panini press or a skillet over medium heat. Place the assembled sandwiches butter side down onto the press or skillet.
Cook for about 3-4 minutes per side, or until the bread is golden brown and the cheese has melted.
Remove from the panini press or skillet and allow to cool for a minute before slicing each sandwich in half. Serve immediately.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 2111 mg | 92% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 19.0 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 776 mg | 60% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2330 mg | 50% | |
*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.
