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 flavorful sandwich. This recipe has all the elements of a Greek salad but is served on a bun. The creamy feta spread can be a 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 skinless boneless chicken breast
1¼ pound(s), four 4 oz pieces
Olive oil
2 tsp
Red wine vinegar
1 tsp
Dill
1 tsp, fresh, chopped
Dried oregano
½ tsp
Kosher salt
½ tsp
Garlic powder
¼ tsp
Black pepper
⅛ tsp, freshly ground (or to taste)
Crumbled feta cheese
⅔ cup(s)
Fat free skim milk
1 Tbsp
Red onion
1 Tbsp, minced
Light hamburger bun
4 item(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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