Healthy Chicken Sandwich
This twist on the classic dish is my healthy chicken sandwich, it uses green goddess dressing as the chicken marinade and sauce. It’s bright, juicy and packed with flavor!
Ingredients
For the Chicken:
- 1 lb chicken breasts
- 4 oz green goddess dressing
- 1 ½ teaspoon flaky sea salt
For the Sandwich:
- 4 Brioche buns
- 4 swiss cheese slices
- 1 roma tomato sliced
- ¼ red onion sliced
- 4-5 leaves lettuce chopped
- Green goddess dressing for bun
- Ranch for the bun
- For the Brussel Sprouts:
- 1 lb brussel sprouts quartered
- 1 teaspoon flaky sea salt
- ¼ teaspoon black pepper about 6 pepper grinds
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 400°F. Slice your chicken breasts half in thickness, making about 4 thinly sliced chicken cutlets. To a plastic bag, add the chicken, green goddess dressing and salt. Marinade in the fridge overnight or for 30 minutes before cooking.
- Heat your skillet to medium while you prep the brussels. Add 2 tablespoon of olive oil to a baking sheet. Slice of the ends of the brussel sprouts and cut into quarters. Add the salt and pepper and bake until tender about 20-25 minutes.
- When pulling the chicken breasts out of the marinade, keep as much of the marinade in the bag as possible. If you have a lot of extra liquid in your pan, I would drain it off first to ensure your chicken can get nice and crispy!
- On medium-high heat, sear the chicken breasts about 5 minutes per side until golden brown and the internal temperature reaches 165°F.
- Once cooked, place the chicken on a baking sheet and add a slice of swiss cheese to each chicken breast. Bake until the cheese is melted, about 3 minutes.
- On a griddle or pan, lightly toast the buns with an olive oil drizzle on medium heat until golden brown.
- Slice your tomatoes, red onion and chop lettuce for the buns. Add ranch on one side of the bun and green goddess dressing on the other. Add your vegetables on top of each chicken breast with melted swiss.
Tried this recipe?Let us know how it was!