Paleo Classic Grilled Chicken Sandwich
Elevate your sandwich game with this Paleo Classic Grilled Chicken Sandwich, a mouthwatering, gluten-free delight that skips the bread without sacrificing flavor. Juicy, marinated grilled chicken breasts are layered with creamy avocado, ripe tomato, crisp red onion, and salty bacon crumbles, all wrapped snugly in vibrant romaine lettuce leaves for a fresh, crunchy bite. A drizzle of tangy Dijon mustard ties the flavors together, making every bite a perfect balance of zest and savoriness. Packed with protein and healthy fats, this guilt-free sandwich is ideal for paleo enthusiasts or anyone seeking a wholesome, satisfying meal. Quick to prepare and bursting with bold flavors, it's a must-try for lunch or dinner!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces large romaine lettuce leaves
- 1 pieces ripe avocado, sliced
- 1 medium tomato, sliced
- 0.5 medium red onion, thinly sliced
- 4 slices bacon, cooked and crumbled
- 2 tablespoons Dijon mustard
Instructions
Place the chicken breasts between two sheets of plastic wrap or in a sealable plastic bag and pound them to even thickness for more uniform grilling.
In a mixing bowl, whisk together the olive oil, lemon juice, garlic powder, paprika, salt, and black pepper.
Add the chicken breasts to the bowl and coat them thoroughly in the marinade. Cover and let it marinate in the refrigerator for at least 15 minutes, or up to 2 hours for more flavor.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the chicken is fully cooked through with an internal temperature of 165°F (75°C).
Once cooked, remove the chicken from the grill and let it rest for a few minutes.
Assemble the sandwich by placing one grilled chicken breast on each of the two large romaine lettuce leaves.
Top the chicken with slices of avocado, tomato, and red onion.
Sprinkle the crumbled bacon over the top.
Drizzle with a tablespoon of Dijon mustard over each sandwich.
Fold the lettuce around the fillings like a wrap to enclose the sandwich, and serve immediately.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 7.5 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2552 mg | 54% | |
*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.
