Low Sodium Spicy Hot Chicken Sandwich
Turn up the heat while keeping it heart-healthy with this Low Sodium Spicy Hot Chicken Sandwich! Featuring tender, seared chicken breasts seasoned with a bold blend of smoked paprika, cayenne, garlic, and onion powders, this recipe delivers maximum flavor with minimal salt. A tangy, low-sodium yogurt-based sauce infused with hot sauce and Dijon mustard pairs perfectly with a refreshing, honey-sweetened cabbage slaw for irresistible balance. Nestled in toasted whole wheat buns and topped with crisp lettuce, this sandwich is a satisfying choice for anyone seeking a flavorful but low-sodium twist on a classic spicy chicken sandwich. Ready in just 35 minutes, it’s an easy, nutritious meal perfect for lunch or dinner!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 1 teaspoon Paprika (preferably smoked)
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Plain Greek yogurt (low sodium)
- 2 teaspoons Hot sauce (low sodium, if available)
- 1 teaspoon Dijon mustard (low sodium)
- 1 teaspoon Apple cider vinegar
- 1 cup Shredded green cabbage
- 0.5 cup Shredded purple cabbage
- 0.25 cup Grated carrot
- 1 teaspoon Honey
- 2 pieces Whole wheat buns (low sodium)
- 2 leaves Leaf lettuce
Instructions
In a small mixing bowl, combine paprika, cayenne pepper, garlic powder, onion powder, and black pepper to create a spice rub.
Place the chicken breasts on a cutting board and lightly pound them with a meat mallet or rolling pin to even out their thickness for uniform cooking.
Rub the chicken breasts evenly with the spice mix, ensuring they are well-coated with the seasoning.
In a skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, place the chicken breasts in the skillet.
Cook the chicken breasts for 5-6 minutes per side or until fully cooked through (internal temperature should reach 165°F/74°C). Remove from heat and allow to rest for 5 minutes.
While the chicken is resting, prepare the creamy sauce by combining Greek yogurt, hot sauce, Dijon mustard, and apple cider vinegar in a small bowl. Mix until smooth and set aside.
In another bowl, make the slaw by tossing together the green cabbage, purple cabbage, grated carrot, and honey. Mix well for a tangy and slightly sweet crunch.
Toast the whole wheat buns lightly in a toaster or on a dry skillet until warm and golden.
Assemble the sandwich by spreading a layer of the prepared sauce on the bottom half of each bun. Place a cooked chicken breast on each, followed by a generous scoop of the slaw, a leaf of lettuce, and the top bun.
Serve immediately and enjoy your Low Sodium Spicy Hot Chicken Sandwich!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 11.2 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 718 mg | 15% | |
*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.
