Greek-grilled chicken sandwich
6
Points®
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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