Paleo Chicken Tandoori Sandwich
Elevate your sandwich game with this flavorful Paleo Chicken Tandoori Sandwich, a healthy twist on a classic favorite bursting with bold Indian-inspired spices. Tender grilled chicken fillets are marinated in a rich blend of coconut cream, ginger-garlic paste, and aromatic spices like cumin, coriander, turmeric, and smoked paprika, ensuring each bite is packed with vibrant, smoky flavor. Paired with crisp Romaine lettuce, juicy tomato slices, red onion rings, and fresh cilantro, this sandwich is layered between fluffy Paleo flatbread to keep it entirely gluten-free and diet-friendly. Perfect for lunch or an easy dinner, this recipe is quick to prepare and delivers restaurant-quality results with minimal effort. Whether you’re following a paleo diet or simply seeking a nutritious and satisfying meal, this Chicken Tandoori Sandwich is a must-try!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup coconut cream
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium red onion, sliced
- 1 medium tomato, sliced
- 4 pieces Romaine lettuce leaves
- 2 pieces Paleo flatbread
- 0.25 cup cilantro leaves
Instructions
In a large mixing bowl, combine coconut cream, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, cayenne pepper, paprika, sea salt, and black pepper to create the marinade.
Slice the chicken breasts in half horizontally to create thin fillets. Coat the chicken pieces in the marinade, ensuring they are well covered. Cover and refrigerate for at least 30 minutes or preferably overnight for maximum flavor.
Preheat the grill or a grilling pan on medium-high heat and brush with olive oil.
Once hot, place the marinated chicken fillets on the grill and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has beautiful grill marks.
While the chicken is grilling, prepare the sandwich ingredients: slice the red onion and tomato, wash the Romaine lettuce leaves, and prepare the Paleo flatbread as per package instructions if needed.
To assemble the sandwich, place a few lettuce leaves on one half of the Paleo flatbread, add sliced grilled chicken tandoori, followed by tomato slices and red onion rings.
Sprinkle with fresh cilantro leaves for an added burst of flavor.
Top with the other half of the Paleo flatbread. Repeat the process for the second sandwich.
Serve immediately while the chicken is hot and enjoy your Paleo Chicken Tandoori Sandwich.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 136.1 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2486 mg | 53% | |
*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.
