Low Sodium Savory Chicken Baguette
Savor the perfect balance of flavor and nutrition with this Low Sodium Savory Chicken Baguette recipe—a heart-healthy twist on a classic sandwich that's packed with freshness and a gourmet touch. Tender, marinated chicken breast is infused with a fragrant blend of garlic, rosemary, lemon zest, and a drizzle of balsamic vinegar. It's then layered onto toasted whole-grain baguettes and complemented by Dijon mustard, peppery arugula, and juicy tomato slices, creating a vibrant medley of textures and flavors. Quick to prepare, taking just 35 minutes from start to finish, this low sodium meal is ideal for a satisfying lunch or light dinner. Perfect for those looking for a flavorful recipe that prioritizes health without sacrificing taste!
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Lemon zest
- 0.5 teaspoon Black pepper
- 2 teaspoons Balsamic vinegar
- 1 large French baguette, whole grain if possible
- 2 tablespoons Dijon mustard
- 1 cup Arugula
- 1 medium Tomato, sliced
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, lemon zest, and black pepper to create a 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.
Let the chicken marinate for at least 10 minutes, which you can do while preparing other ingredients.
Heat a skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, until browned and cooked through.
Remove the chicken from the skillet and set aside to rest. Drizzle the balsamic vinegar over the chicken.
While the chicken is resting, cut the baguette into four equal pieces and slice each piece horizontally in half.
Place the baguette halves on a baking sheet and toast them in the oven for about 5 minutes or until slightly crispy.
Spread Dijon mustard on the inner sides of the toasted baguette halves.
Slice the cooked chicken breasts thinly and divide the slices among the bottom halves of the baguette pieces.
Top the chicken slices with arugula and tomato slices.
Close the baguettes with the top halves, cut each baguette into two if desired, and serve immediately.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 10.3 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 159 mg | 12% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1626 mg | 35% | |
*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.
