Whole30 Chicken and Bacon Sandwich
Elevate your sandwich game with this Whole30 Chicken and Bacon Sandwich, a healthier twist on a classic favorite! Packed with protein-rich chicken breasts, crispy bacon, creamy homemade mayo, and fresh slices of avocado and tomato, this recipe skips the bread and uses crisp butterhead lettuce as a clever bun substitute. Perfectly seasoned chicken baked to juicy perfection and a flavorful mayo made from scratch ensure every bite is bursting with wholesome goodness. Gluten-free, dairy-free, and Whole30-compliant, this sandwich is ideal for those following a clean eating plan or simply craving a lighter, yet satisfying meal. Ready in under 45 minutes, it’s a nutritious and delicious choice for lunch or dinner.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Bacon
- 1 head Butterhead lettuce
- 1 medium Avocado
- 1 medium Tomato
- 1 large Egg
- 1 tablespoon Lemon juice
- 0.5 teaspoon Mustard powder
- 1 cup Whole30-compliant olive oil
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts on a cutting board and drizzle them with olive oil. Sprinkle with garlic powder, salt, and black pepper, coating both sides.
Line a baking sheet with parchment paper and place the seasoned chicken breasts on it. Bake for 18-20 minutes or until cooked through (internal temperature should reach 165°F).
While the chicken is baking, cook the bacon in a pan over medium-high heat until crispy. Place the cooked bacon on a paper towel-lined plate to drain excess fat.
Prepare the mayonnaise by adding the egg, lemon juice, and mustard powder to a tall container suitable for an immersion blender. Blend the ingredients and slowly add the whole30-compliant olive oil in a steady stream while blending, until thickened.
Wash and dry the butterhead lettuce leaves, and set aside enough large leaves to serve as the sandwich 'buns'.
Slice the avocado and tomato into thin rounds.
Once the chicken is cooked, allow it to rest for 5 minutes before slicing it into thin strips.
Assemble the sandwiches by layering a large lettuce leaf, slices of chicken, bacon, avocado, and tomato. Add a spoonful of homemade mayonnaise on top and cover with another lettuce leaf.
Secure with a toothpick if necessary, and serve immediately.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.5 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1485 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.
