Paleo Grilled Chicken Sub Sandwich
Savor the deliciously healthy flavors of this Paleo Grilled Chicken Sub Sandwich, a gluten-free and grain-free twist on a classic favorite! This recipe features perfectly marinated and grilled chicken breast, seasoned with a vibrant blend of paprika, garlic powder, and lemon juice, for bold, smoky flavor in every bite. Instead of traditional bread, crisp romaine lettuce leaves create a refreshing, low-carb "bun" that complements the creamy avocado sauce – a zesty mix of ripe avocado, lime juice, and fresh cilantro. Topped with juicy tomato slices and sharp red onion rings, this sandwich offers a satisfying crunch and vibrant layers of flavor, making it perfect for paleo diets and healthy meal prep. Ready in just 30 minutes, this easy-to-make recipe is ideal for lunch, dinner, or a quick grab-and-go option that doesn’t compromise on taste or nutrition!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 8 leaves romaine lettuce leaves
- 1 large avocado
- 1 tablespoon lime juice
- 2 tablespoons cilantro
- 1 medium tomato
- 0.5 medium red onion
Instructions
In a small bowl, combine olive oil, lemon juice, garlic powder, onion powder, paprika, salt, and pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes to let the chicken absorb the flavors.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and grill each side for about 6-7 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes.
While the chicken rests, prepare the avocado sauce. In a bowl, mash the avocado and mix in the lime juice and chopped cilantro until smooth and well combined.
Slice the chicken into thin strips.
Slice the tomato and red onion into thin rounds.
To assemble the sandwich, place two leaves of romaine lettuce on a flat surface, slightly overlapping each other to form a bed. Spread a layer of the avocado sauce over the lettuce.
Layer the grilled chicken strips on top, followed by slices of tomato and red onion.
Top with two more leaves of romaine lettuce to close the sandwich. Repeat the steps for the second sandwich and serve immediately.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3176 mg | 138% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 16.8 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2375 mg | 51% | |
*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.
