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Photo of Greek-grilled chicken sandwich by WW

Greek-grilled chicken sandwich

6
Points® value
Total Time
34 min
Prep
18 min
Cook
6 min
Serves
4
Difficulty
Easy
Marinate chicken in a delicious mixture of oil, vinegar, dill, oregano, garlic pepper and salt and pepper for a tender and flavourful sandwich. This recipe has all the elements of a Greek salad but is served on a bun. The creamy feta spread can be made ahead and would be great over baked potatoes. Cut each piece of chicken in half if it’s too big to fit on the roll. Each sandwich will then contain 2 pieces of chicken. Serve the chicken with a cucumber, tomato and feta salad.

Ingredients

Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast

1¼ pound(s), four 4 oz pieces

Olive oil

2 tsp(s)

Red wine vinegar

1 tsp(s)

Fresh dill

1 tsp(s), fresh, chopped

Dried oregano

½ tsp(s)

Kosher salt

½ tsp(s)

Garlic powder

¼ tsp(s)

Black pepper

⅛ tsp(s), freshly ground (or to taste)

Crumbled feta cheese

⅔ cup(s)

Fat-free skim milk

1 tbsp(s)

Red onion

1 tbsp(s), minced

Light hamburger bun

4 bun(s), toasted

Lettuce

2 piece(s), romaine, cut in half

Tomato

½ medium, cut into 4 slices

Instructions

  1. Coat a grill or grill pan with cooking spray; preheat to medium-high.
  2. Pound chicken until about 1/4-inch thick; place on a large baking sheet.
  3. In a medium bowl, combine oil, vinegar, dill, oregano, salt, garlic powder and pepper; drizzle over chicken and flip to coat both sides. Let chicken sit for 10 minutes.
  4. Meanwhile, in a small bowl, combine cheese, milk and onion; mash together with a fork to make a spread.
  5. Grill chicken, flipping once, until browned and cooked through, about 2-3 minutes per side.
  6. Place chicken on toasted bun bottoms; spread each with 1 heaping Tbsp feta spread. Top each with 1 piece lettuce and 1 slice tomato; cover with bun tops.
  7. Serving size: 1 sandwich

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