Ingredients
Scale
For the Chicken:
- 2 medium-sized chicken breasts (approximately 1 pound total)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Coriander Mayo:
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons fresh coriander leaves, finely chopped
- 1 teaspoon lemon juice
- 1 small garlic clove, minced
- Pinch of salt
For the Sandwich Assembly:
- 4 slices of whole-grain bread or 4 burger buns
- 1 large avocado, sliced
- 1 cup lettuce leaves (romaine, iceberg, or mixed greens)
- 1 medium tomato, sliced
- 1 small red onion, thinly sliced
- Optional: 1 tablespoon mustard for an extra tangy kick
Instructions
Step 1: Prepare the Chicken
- Preheat a skillet or grill pan over medium heat.
- Season the chicken breasts with olive oil, paprika, garlic powder, cumin, salt, and pepper. Rub the spices evenly across both sides of the chicken.
- Cook the chicken breasts on the skillet for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let them rest for 5 minutes before slicing into thin strips.
Step 2: Make the Coriander Mayo
- In a small bowl, combine the mayonnaise, finely chopped coriander leaves, lemon juice, minced garlic, and a pinch of salt. Mix well until smooth and set aside.
Step 3: Assemble the Sandwich
- Toast the bread slices or burger buns to your desired crispness.
- Spread a generous amount of coriander mayo on one side of each slice of bread.
- Layer the sandwich as follows: lettuce leaves, sliced avocado, tomato slices, chicken strips, and red onion. Optionally, add mustard or extra coriander mayo on the top slice.
- Close the sandwich, slice it in half for easier handling, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 sandwich
- Calories: 390
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g