Low Sodium Spicy Chicken Sandwich
Elevate your sandwich game with this Low Sodium Spicy Chicken Sandwich, a flavorful and heart-healthy twist on a beloved classic. Perfectly seasoned and marinated in a blend of low sodium hot sauce, smoked paprika, and buttermilk, the tender grilled chicken delivers a fiery punch without overwhelming your daily sodium intake. Nestled on whole wheat burger buns, this spicy creation is topped with creamy mashed avocado, crisp lettuce, and juicy tomato slices for a balance of textures and flavors. Ready in just 35 minutes, this recipe is ideal for those who want a guilt-free indulgence. Whether for lunch or dinner, this sandwich promises bold taste with fewer grams of salt—making it a must-try for spice lovers seeking healthier options!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Low sodium hot sauce
- 1 teaspoon Low sodium smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional for heat)
- 0.5 cup Buttermilk (low sodium, if available)
- 2 pieces Whole wheat burger buns
- 2 pieces Lettuce leaves
- 1 small Tomato, sliced
- 0.5 piece Avocado, mashed (for a creamy spread)
- 2 teaspoons Olive oil
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
In a shallow bowl, mix the low sodium hot sauce, smoked paprika, garlic powder, onion powder, ground black pepper, and cayenne pepper (if using). Reserve 1 tablespoon of this mixture for later use.
Add the low sodium buttermilk to the remaining spice mixture and whisk until combined.
Submerge the chicken breasts in the buttermilk marinade, cover, and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
Heat a grill pan or skillet over medium-high heat and brush lightly with 1 teaspoon of olive oil.
Remove the chicken from the marinade, shaking off excess, and place them on the hot pan. Cook for about 4-5 minutes per side, or until the internal temperature reaches 165°F.
While the chicken cooks, toast the whole wheat buns lightly in a separate dry skillet or toaster.
Spread the mashed avocado on the bottom half of each toasted bun, then layer with a lettuce leaf and tomato slices.
Once the chicken is fully cooked, brush each piece with the reserved hot sauce mixture for an extra kick of flavor.
Place the cooked chicken breasts on the prepared buns, top with the other half of the bun, and serve immediately with optional veggie sides like carrot sticks or cucumber slices.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 17.2 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 425 mg | 33% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1968 mg | 42% | |
*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.
