Paleo Spicy Chicken Sandwich
Say goodbye to bread and hello to bold flavors with this Paleo Spicy Chicken Sandwich, a healthy and satisfying twist on a classic favorite. Perfectly seasoned chicken breasts are seared to golden perfection with a smoky blend of paprika, garlic, cayenne, and black pepper, creating a spicy and flavorful kick. Layered between crisp lettuce leaves and topped with creamy avocado, tangy pickles, red onion, and a drizzle of paleo-compliant hot sauce, this sandwich is a gluten-free and grain-free delight. Ready in just 30 minutes, it’s a quick and easy meal that doesn’t skimp on texture or taste. Whether you’re following a paleo diet or simply craving a light yet hearty lunch, this lettuce-wrapped creation is sure to please!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 medium, sliced red onion
- 1 medium, sliced avocado
- 6 slices pickles
- 8 pieces large lettuce leaves
- 2 teaspoons hot sauce (paleo-compliant)
Instructions
Place the chicken breasts on a cutting board. Pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a small bowl, combine smoked paprika, garlic powder, cayenne pepper, sea salt, and black pepper to create a spice rub.
Pat the chicken breasts dry with a paper towel, then rub both sides with the spice mixture.
Heat a large skillet over medium-high heat and add the avocado oil.
Once the oil is hot, place the chicken breasts in the skillet. Cook for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
While the chicken is cooking, prepare the sandwich toppings: slice the red onion, avocado, and set aside the pickles and hot sauce.
When the chicken is done cooking, remove it from the skillet and let it rest for 5 minutes.
Assemble the sandwiches by laying out two large lettuce leaves per sandwich as the base.
Place a cooked chicken breast on the lettuce, then top with sliced red onion, avocado, pickles, and drizzle with 1 teaspoon of hot sauce per sandwich.
Finish by placing two more lettuce leaves on top of each sandwich and wrap them tightly like a lettuce wrap. Serve immediately.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 6.1 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1525 mg | 32% | |
*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.
