Low Sodium Peri Peri Chicken Sandwich
Savor the bold flavors of a healthier twist on a classic with the Low Sodium Peri Peri Chicken Sandwich. This recipe features perfectly grilled chicken breasts marinated in a zesty, homemade peri peri blend of garlic, paprika, cayenne, chili powder, lemon juice, and oregano. Paired with a creamy Greek yogurt and parsley spread, this sandwich balances smoky heat with cool freshness. Nestled between toasted whole grain buns and stacked with crisp lettuce, juicy tomato slices, and crunchy red onion, each bite is a flavor-packed, guilt-free delight. Ready in just 40 minutes and designed to be low in sodium, this hearty sandwich is perfect for anyone seeking a satisfying yet health-conscious meal. Keep lunch or dinner exciting with this easy-to-make peri peri chicken sandwich recipe!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 3 cloves Garlic cloves, minced
- 2 teaspoons Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Chili powder
- 3 tablespoons Fresh lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Oregano
- 0.5 teaspoon Black pepper
- 4 buns Whole grain sandwich buns
- 4 leaves Lettuce leaves
- 1 medium Tomato, sliced
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Greek yogurt
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large bowl, combine minced garlic, paprika, cayenne pepper, chili powder, lemon juice, olive oil, red wine vinegar, oregano, and black pepper to create the peri peri marinade.
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or up to 4 hours for maximum flavor infusion.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the marinated chicken breasts for about 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Set aside to rest for a few minutes.
While the chicken is resting, mix the Greek yogurt and chopped parsley in a small bowl to create the sandwich spread.
Toast the whole grain sandwich buns on the grill for about 1 minute, until lightly golden.
Assemble the sandwiches by spreading the Greek yogurt mixture on the bottom half of each bun.
Slice the grilled chicken breasts and place on top of the yogurt-spread buns.
Top the chicken slices with lettuce leaves, sliced tomato, and red onion.
Cap each sandwich with the top half of the toasted bun and serve immediately.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 26.8 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 428 mg | 33% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2138 mg | 46% | |
*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.
