Sugar-Free Chicken Tandoori Sandwich
Elevate your sandwich game with this vibrant and flavorful Sugar-Free Chicken Tandoori Sandwich. Perfectly grilled, juicy chicken thighs are marinated in a zesty tandoori masala blend with refreshing yogurt and a hint of garlic and ginger, delivering all the bold flavors of Indian cuisine without added sugar. A creamy mint-cilantro yogurt spread takes the sandwich to the next level, complementing layers of crisp cucumber, ripe tomato, and tangy red onion all held together by hearty, toasted whole wheat bread. Quick and easy to prepare in just 40 minutes, this recipe is a wholesome, high-protein lunch or dinner option packed with spices and fresh ingredients. Whether enjoyed fresh off the grill or packed for on-the-go eating, this sugar-free and satisfying tandoori-inspired sandwich will become a go-to favorite for health-conscious foodies.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 200 grams Plain yogurt
- 2 tablespoons Tandoori masala spice mix
- 1 tablespoon Lemon juice
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 Whole wheat bread slices
- 1 Cucumber, sliced
- 1 Tomato, sliced
- 1 Red onion, thinly sliced
- 15 leaves Fresh mint leaves
- 15 leaves Cilantro leaves
- 100 grams Greek yogurt
Instructions
In a large bowl, combine the plain yogurt, tandoori masala, lemon juice, minced garlic, grated ginger, salt, and black pepper.
Add the boneless chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat your grill or grill pan to medium-high heat. Cook the marinated chicken thighs for about 5-6 minutes on each side or until fully cooked through and nicely charred. Remove from heat and let them rest for a few minutes.
While the chicken is cooking, prepare the mint yogurt spread by blending fresh mint leaves, cilantro leaves, and Greek yogurt in a food processor until smooth. Add salt to taste.
Toast the whole wheat bread slices until golden brown.
Slice the rested chicken thighs into thin strips.
Assemble the sandwiches: Spread a generous amount of mint yogurt spread on a slice of toasted bread, add a layer of sliced chicken, followed by cucumber, tomato, and red onion slices. Top with another slice of toasted bread spread with mint yogurt.
Repeat the process for the remaining sandwiches.
Serve immediately or wrap tightly for a delicious lunch option.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 4386 mg | 191% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 37.6 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 957 mg | 74% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2761 mg | 59% | |
*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.
