About the Recipe
You can also use an air fryer to cook the chicken. Make sure internal temperature is at 165 degrees. Add a slice of fat free cheese for extra flavor and protein
Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
For the Sandwich:
4 whole grain or High Fiber buns
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 cup fresh spinach or arugula leaves
4 tablespoons Greek yogurt
Preparation
1. Marinate and Grill the Chicken:
In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and let it marinate in the refrigerator for at least 30 minutes.
Preheat the grill or grill pan over medium-high heat. Grill the chicken breasts for 6-8 minutes per side or until fully cooked. Allow them to rest for a few minutes before slicing.
2. Assemble the Sandwich:
Toast the buns lightly on the grill or in a toaster.
Spread Greek yogurt on the bottom half of each bun.
Place a handful of fresh spinach or arugula on the bun.
Add the grilled chicken slices on top of the greens.
3. Add Toppings:
Layer halved cherry tomatoes, and thinly sliced red onion on the chicken.
Season with a pinch of salt and pepper to taste.
4. Complete the Sandwich:
Top with the other half of the bun, and press the sandwich together gently.
5. Serve and Enjoy:
Serve the high-protein chicken sandwich immediately.
Pair it with a side salad or your favorite vegetable sticks for an extra nutritional boost.