Greek-Grilled Chicken Sandwich

Total Time
34 min
18 min
6 min
This recipe has all the elements of a Greek salad but is served on a bun. The creamy feta spread would be great over baked potatoes.


cooking spray

4 spray(s)

uncooked boneless skinless chicken breast(s)

1¼ pound(s), four 4 oz pieces

olive oil

2 tsp

red wine vinegar

1 tsp


1 tsp, fresh, chopped

dried oregano

½ tsp

kosher salt

½ tsp

garlic powder

¼ tsp

black pepper

tsp, freshly ground (or to taste)

crumbled feta cheese


fat free skim milk

1 Tbsp

uncooked red onion(s)

1 Tbsp, minced

light hamburger roll(s) or bun(s)

4 item(s), toasted


2 piece(s), romaine, cut in half

fresh tomato(es)

½ medium, cut into 4 slices


  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


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.

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