Sunshine State Sandwich
Transport your taste buds to the tropics with the vibrant and zesty Sunshine State Sandwich! This mouthwatering creation layers tender citrus-marinated grilled chicken, creamy lime-kissed avocado, and peppery baby arugula inside toasted ciabatta rolls. A tangy spread of citrus-infused mayonnaise and Dijon mustard adds a burst of flavor to every bite. Perfectly capturing the fresh, sunny vibes of Florida, this sandwich combines juicy oranges, tangy lime, and bold spices like paprika and garlic powder for a refreshing twist on a classic chicken sandwich. Quick to prepare in just 35 minutes, it’s ideal for a light and flavorful lunch or dinner. Grill it, assemble it, and let this satisfying sandwich transport you to sunshine-filled shores.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces ciabatta rolls
- 2 pieces boneless, skinless chicken breasts
- 1 large orange
- 1 large lime
- 1 large avocado
- 2 cups baby arugula
- 4 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the ciabatta rolls in half and set them aside.
Juice the orange and lime into a bowl. Reserve 2 tablespoons of the juice for the mayonnaise spread.
Pound the chicken breasts to an even thickness using a meat mallet or heavy pan. This helps them cook evenly.
In a separate bowl, make the marinade by combining the remaining citrus juices, olive oil, paprika, garlic powder, salt, and black pepper. Mix well.
Place the chicken breasts in the marinade, making sure they are well coated. Let them marinate for 15 minutes while you prepare the other ingredients.
Cut the avocado in half, remove the pit, and scoop out the flesh. Mash it lightly in a bowl with a pinch of salt and the juice of half the lime for added brightness.
In a small bowl, whisk together the mayonnaise, Dijon mustard, and the reserved 2 tablespoons of citrus juice. Adjust seasoning with salt and pepper if needed.
Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken breasts for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from the heat and let rest for 5 minutes before slicing into thin strips.
Toast the ciabatta rolls on the grill or in a toaster until lightly golden and warm.
Assemble the sandwiches: Spread a layer of the citrus mayo on the bottom half of each ciabatta roll. Add a handful of baby arugula, a generous layer of avocado, and sliced chicken breast. Top with the other half of the roll.
Serve immediately and enjoy the bright, refreshing flavors of this Sunshine State Sandwich!
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1764 mg | 77% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 21.3 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1717 mg | 37% | |
*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.
