Torta Chicken Sandwich

Torta Chicken Sandwich

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    tsp, vegetable or olive oil divided

  • Tbsp. honey

  • 1

    Tbsp. apple cider vinegar

  • 2

    small cloves garlic, minced

  • 2

    tsp. paprika

  • ½

    tsp. crushed pepper flakes

  • ¼

    tsp. salt (optional)

  • 1

    lb. boneless chicken tenders or breasts sliced into tenders

  • ½

    cup low-fat Greek yogurt

  • 1

    tsp. Chipotle Rub

  • 2

    scallions, chopped, white part only

  • 1

    avocado, peeled and diced

  • 1

    cup chopped tomatoes

  • 1

    Tbsp. lime juice

  • 4

    Ciabatta Rolls or your favorite sandwich rolls

  • 1

    cup fat free refried black beans

  • ½

    cup shredded Mexican Cheese

Directions

Mix together in a medium sized bowl- 2 tsp. of the olive oil, honey, vinegar, paprika, pepper flakes, garlic and salt. Add the chicken to the sauce and turn to coat. Cover the bowl and let marinade for two hours. 2. In a small bowl combine the yogurt, chipotle rub and scallions. Stir well, cover and refrigerate until ready to use. 3. When ready to cook the chicken, heat the remaining 2 tsp. of oil in a large nonstick skillet over medium high heat. Remove chicken from the marinade, discard the remaining marinade, and cook for about three minutes per side, or until cooked through. 4. In a medium bowl, stir together the avocado, tomatoes and lime juice. 5. Split each roll in half and remove some of the bread from each half (optional). Toast the split halves. Heat refried black beans in microwave for 1 minute and stir. 6. Assemble sandwiches. Spread the bottom of each roll with a quarter of the warmed refried beans and top with grated cheese. Spread top halves of the rolls with yogurt dressing. Place chicken on top of the beans on each sandwich, then top with tomato-avocado mix. Place top halves of rolls on top of the avocado mix, press down to flatten and serve.


Nutrition

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