Grilled Chicken Sandwich with Yogurt Sauce and Fresh Vegetables
A generous and balanced sandwich combining the softness of whole wheat bread with tender marinated grilled chicken, brightened by a zesty lemon yogurt sauce and crunchy fresh vegetables. Perfect for a healthy, quick lunch that can be prepped the night before and is ideal for busy days.
🛒 Ingredients
4 servings
- 4 whole wheat rolls or baguettes
- 2 chicken breasts (approx. 10.5 oz)
- 1 container plain Greek yogurt (4.4 oz)
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 2 tbsp olive oil
- 4 iceberg lettuce leaves
- 2 medium firm tomatoes
- 1 cucumber
- 1/2 red onion
- Salt and freshly ground black pepper
- A few fresh parsley leaves (optional)
Watch the original video
Watch on TikTokDirections
- 1
In a bowl, mix the olive oil, lemon juice, garlic powder, paprika, and oregano. Place the chicken breasts in this marinade, cover, and let rest for at least 15 minutes (ideally 1 hour in the refrigerator).
- 2
Heat a grill pan or non-stick skillet over high heat. Cook the marinated chicken breasts for 5 to 6 minutes on each side until golden brown and cooked through. Season with salt and pepper at the end of cooking.
- 3
Remove the chicken from the pan and let it rest for 5 minutes on a cutting board, then slice into thin strips on a bias for a neat presentation.
- 4
Prepare the yogurt sauce: in a bowl, mix the Greek yogurt with a pinch of salt, a crack of pepper, a few drops of lemon juice, and chopped parsley if desired. Keep chilled.
- 5
Wash and prep the vegetables: slice the tomatoes into rounds, the cucumber into thin slices, the red onion into thin half-moons, and wash the lettuce leaves.
- 6
Open the whole wheat breads. Generously spread the yogurt sauce on the inside of each half. Layer the lettuce first, followed by the tomato slices, cucumber slices, red onion, and finally the grilled chicken strips.
- 7
Close the sandwich and press down lightly. To prepare the night before, wrap in aluminum foil or plastic wrap and store in the refrigerator. Remove 10 minutes before eating.
💡 Chef's Tip
To prevent the bread from getting soggy when prepping the night before, always place the lettuce leaf in direct contact with the yogurt sauce; it acts as a natural barrier and keeps the bread perfectly soft until you are ready to eat.
