Mediterranean Diet Spicy Hot Chicken Sandwich
Elevate your lunch game with this irresistible Mediterranean Diet Spicy Hot Chicken Sandwich! Packed with bold flavors and wholesome ingredients, this recipe features tender, perfectly spiced chicken breasts seasoned with a smoky blend of paprika, cumin, garlic, and cayenne. Fresh veggies like peppery arugula, juicy tomato slices, and crisp cucumber are layered on toasted whole grain or sourdough bread, complemented by a creamy, tangy harissa-infused Greek yogurt spread. Optional crumbled feta adds a savory Mediterranean touch, while the quick prep and cook time make it an easy yet satisfying meal. Perfect for a balanced lunch or dinner, pair this zesty sandwich with a fresh salad or sweet potato fries for an unforgettable, health-conscious feast.
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Recipe Information
Ingredients
- 2 pieces (about 6 oz each) Boneless, skinless chicken breast
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 slices Whole grain or sourdough sandwich bread
- 0.25 cup Greek yogurt (plain, non-fat)
- 1.5 teaspoons Harissa paste
- 1 tablespoon Fresh lemon juice
- 1 cup Arugula
- 1 large (sliced) Tomato
- 0.5 medium (sliced into thin rounds) Cucumber
- 0.25 cup (crumbled) Feta cheese (optional)
Instructions
In a small bowl, mix together the smoked paprika, ground cumin, cayenne pepper, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over both pieces of chicken breast.
Heat 1 tablespoon of olive oil in a non-stick skillet or grill pan over medium heat. Add the chicken breasts and cook for 6-8 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C). Remove chicken from the skillet and let it rest for 5 minutes, then slice it thinly for the sandwich.
Meanwhile, toast the bread slices until they are golden and crisp.
In a small bowl, combine Greek yogurt, harissa paste, and fresh lemon juice. Mix well to create a creamy, spicy spread.
To assemble the sandwiches, spread a generous amount of the harissa-yogurt spread on one side of each bread slice.
Layer arugula, sliced tomatoes, and cucumbers on two of the bread slices. Add the sliced chicken on top of the vegetables, and sprinkle crumbled feta cheese if using.
Top with the remaining bread slices, spread-side down. Gently press to secure the sandwich layers.
Serve immediately with a side of fresh fruit, a small salad, or crispy sweet potato fries for a balanced Mediterranean-inspired meal.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 4899 mg | 213% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 33.7 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 708 mg | 54% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2001 mg | 43% | |
*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.
