Spicy Chicken and Arugula Sandwich

Dairy Free
Health score
10%
Spicy Chicken and Arugula Sandwich
45 min.
4
345kcal

Suggestions


Are you ready to elevate your lunch game with a deliciously satisfying Spicy Chicken and Arugula Sandwich? This delightful recipe is not only dairy-free but also packed with flavor, making it a perfect choice for anyone looking to enjoy a wholesome meal without compromising on taste. In just 45 minutes, you can whip up this mouthwatering sandwich that serves four, making it ideal for a family lunch or a cozy dinner with friends.

The star of this dish is the tender, juicy chicken breast, seasoned with zesty fajita spices that bring a delightful kick to every bite. Paired with the peppery freshness of arugula and the vibrant notes of cilantro and lime, this sandwich is a symphony of flavors that will tantalize your taste buds. The use of focaccia bread adds a lovely texture, making each mouthful a delightful experience.

With only 345 calories per serving, this sandwich is a guilt-free indulgence that fits perfectly into a balanced diet. Whether you're enjoying it as a main course for lunch or dinner, this Spicy Chicken and Arugula Sandwich is sure to become a favorite in your recipe repertoire. So, roll up your sleeves and get ready to impress your family and friends with this scrumptious creation!

Ingredients

  • 1.5 cups arugula trimmed
  • ounce flour halved
  • tablespoons cilantro leaves fresh chopped
  • 0.3 cup mayonnaise light
  • tablespoon juice of lime fresh
  • teaspoon lime zest grated
  • teaspoons olive oil 
  • tablespoon penzey's southwest seasoning 
  • 12 ounce chicken breast halves boneless skinless
  • ounces tomatoes ripe thinly sliced

Equipment

  • frying pan
  • plastic wrap
  • rolling pin
  • meat tenderizer

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Place plastic wrap over chicken; pound each piece to a 1/4-inch thickness using a meat mallet or rolling pin.
  3. Sprinkle both sides of chicken with fajita seasoning.
  4. Add chicken to pan; cook 2 minutes on each side or until done.
  5. Cut into (1-inch-thick) slices.
  6. While chicken cooks, combine mayonnaise, cilantro, rind, and juice; spread evenly over cut sides of bread. Arrange chicken on bottom half of bread; top with tomato and arugula. Cover with top half of bread.
  7. Cut into 4 wedges.

Nutrition Facts

Calories345kcal
Protein28.12%
Fat28.23%
Carbs43.65%

Properties

Glycemic Index
45
Glycemic Load
13.25
Inflammation Score
-5
Nutrition Score
14.055217424165%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.55mg
Naringenin
0.22mg
Isorhamnetin
0.32mg
Kaempferol
2.64mg
Myricetin
0.04mg
Quercetin
0.94mg

Nutrients percent of daily need

Calories:345.13kcal
17.26%
Fat:10.94g
16.82%
Saturated Fat:1.31g
8.21%
Carbohydrates:38.04g
12.68%
Net Carbohydrates:34.86g
12.68%
Sugar:2.74g
3.04%
Cholesterol:56.67mg
18.89%
Sodium:588.39mg
25.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.5g
49.01%
Vitamin B3:9.24mg
46.22%
Vitamin K:43.24µg
41.19%
Selenium:27.78µg
39.68%
Vitamin B6:0.71mg
35.31%
Phosphorus:197.64mg
19.76%
Potassium:466.94mg
13.34%
Vitamin B5:1.32mg
13.2%
Manganese:0.26mg
12.83%
Fiber:3.18g
12.74%
Vitamin E:1.63mg
10.89%
Vitamin A:534.69IU
10.69%
Iron:1.9mg
10.58%
Magnesium:39.43mg
9.86%
Vitamin C:7.47mg
9.05%
Calcium:79.87mg
7.99%
Vitamin B2:0.12mg
6.91%
Folate:24.85µg
6.21%
Vitamin B1:0.08mg
5.14%
Zinc:0.69mg
4.61%
Copper:0.07mg
3.67%
Vitamin B12:0.17µg
2.83%
Source:My Recipes