Spiced Chicken Sandwiches
3
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Cumin-garlic chicken breasts get a ton of flavor from a lime-pickled onion topping. Make extra onions to serve over chili or black beans and rice. Try it with WW Multigrain Sandwich Thins! Our new, delicious multigrain thin buns are made with a blend of grains and seeds and are a perfect choice for your healthy sandwiches – only 3 SmartPointsTM per bun!
Ingredients
WW Multigrain sandwich thins
4 slice(s), lightly toasted
Red onion
1 cup(s), sliced, thinly slivered, rinsed under cold running water
Fresh lime juice
6 tbsp(s), divided
Cilantro
3 tbsp(s), fresh, coarsely chopped (plus extra for garnish)
Table salt
¾ tsp(s), divided, or to taste
Olive oil
2 tsp(s), extra virgin
Hot pepper sauce
1½ tsp(s)
Ground cumin
1 tsp(s)
Dried oregano
1 tsp(s)
Minced garlic
1 tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), thin cutlets
Instructions
1
In a medium bowl, combine onions, 1/4 cup lime juice, cilantro and 1/4 teaspoon salt; toss to mix. Let stand, tossing occasionally, until slightly wilted, about 45 minutes.
2
Meanwhile, in a large bowl, combine remaining 2 tablespoons lime juice, 1/2 teaspoon salt, oil, hot sauce, cumin, oregano and garlic. Add chicken to bowl and turn to coat; let stand 20 minutes, turning occasionally.
3
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken (discard marinade) and cook, turning once, until chicken is cooked through, about 8 to 10 minutes.
4
Remove chicken to a cutting board and thinly slice.
5
To make sandwiches, layer 1/4 of sliced chicken and then 1/4 of pickled onions on each roll bottom. Drizzle with any juices in bottom of bowl and then sprinkle with cilantro (optional); cover with thin tops. Yields 1 sandwich per serving.
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