Greek-Grilled Chicken Sandwich
- Total Time
- 0:34
- Prep
- 0:18
- Cook
- 0:06
- Serves
- 4
- Difficulty
- Easy
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.
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cooking spray4 spray(s)
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uncooked boneless skinless chicken breast(s)1 ¼ pound(s), four 4 oz pieces
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olive oil2 tsp
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red wine vinegar1 tsp
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dill1 tsp, fresh, chopped
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dried oregano½ tsp
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kosher salt½ tsp
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garlic powder¼ tsp
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black pepper⅛ tsp, freshly ground (or to taste)
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crumbled feta cheese⅔ cup(s)
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fat free skim milk1 Tbsp
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uncooked red onion(s)1 Tbsp, minced
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light hamburger roll(s) or bun(s)4 item(s), toasted
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lettuce2 piece(s), romaine, cut in half
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fresh tomato(es)½ medium, cut into 4 slices
- Coat a grill or grill pan with cooking spray; preheat to medium-high.
- Pound chicken until about 1/4-inch thick; place on a large baking sheet.
- 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.
- Meanwhile, in a small bowl, combine cheese, milk and onion; mash together with a fork to make a spread.
- Grill chicken, flipping once, until browned and cooked through, about 2-3 minutes per side.
- 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.
- Serving size: 1 sandwich