Cuban chicken sandwiches
4
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.
Ingredients
Red onion
1 cup(s), sliced, thinly slivered, rinsed under cold running water
Whole wheat sandwich thins
4 item(s)
Fresh lime juice
6 Tbsp, divided
Cilantro
3 Tbsp, fresh, coarsely chopped (plus extra for garnish)
Table salt
¾ tsp, divided, or to taste
Olive oil
2 tsp, extra virgin
Hot pepper sauce
1½ tsp
Ground cumin
1 tsp
Dried oregano
1 tsp
Jarred minced garlic
1 tsp
Uncooked skinless boneless chicken breast
1 pound(s), thin cutlets
Cooking spray
2 spray(s)
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 roll tops. Yields 1 sandwich per serving.
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