Name: Greek Chicken Sandwich
Ingredients: 3/4 tsp Garlic powder (to taste); 3/4 tsp Dried oregano (to taste); 2 TBSP Lemon juice (to taste); 6 TBSP Extra-virgin olive oil (to taste); Salt (to taste); Black pepper (to taste); 8 oz Chicken breast boneless skinless (butterflied); 2 Brioche buns; 2 TBSP Mayonnaise; 2 cups Butter lettuce; 4 slices Tomato; 2 slices Swiss cheese; 1/4 cup Red onion (sliced thin); ½ cup Carrots (peeled and cut into sticks or use baby carrots); ½ cup Broccoli (cut into florets); ½ cup Ranch dressing; 1 cup Lemon juice (fresh squeezed); 16 oz Water; 2 TBSP Sugar (use to taste); Ice cubes

Greek Chicken Sandwich

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Servings:

Calories: 1167kcal

Ingredients

Marinade

3/4 tsp Garlic powder to taste
3/4 tsp Dried oregano to taste
2 TBSP Lemon juice to taste
6 TBSP Extra-virgin olive oil to taste

Seasoning

Salt to taste
Black pepper to taste

Sandwich

8 oz Chicken breast boneless skinless butterflied
2 Brioche buns
2 TBSP Mayonnaise
2 cups Butter lettuce
4 slices Tomato
2 slices Swiss cheese
1/4 cup Red onion sliced thin

Carrots and Ranch:

½ cup Carrots peeled and cut into sticks or use baby carrots
½ cup Broccoli cut into florets
½ cup Ranch dressing

Homemade Lemonade:

1 cup Lemon juice fresh squeezed
16 oz Water
2 TBSP Sugar use to taste
Ice cubes

US Customary - Metric

Instructions

Preheat a grill or griddle pan on medium heat.
In a bowl whisk together the ingredients for the marinade. Season with salt and pepper. (Marinade should taste good on its own; adjust the seasonings to taste.) (Set about half of the marinade aside for the salad.)
Make the chicken: Brush the chicken with the marinade on one side and season with salt and pepper.
Place the brushed side of the chicken on the grill or griddle pan, then brush more marinade over the top; once nicely marked (about 6 minutes), flip the chicken over, and brush with reserved marinade for the chicken. Close the grill (or cover the pan with a lid) and cook for another 6 minutes to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside to rest for 5 minutes.
Brush the inside of each bun with the marinade. Lightly grill or toast to a golden brown. Then set aside.
Make the sandwich: Spread mayo on the inside of both halves of the bread. Layer with lettuce, tomato, chicken, cheese, and onion.
Mix the ingredients for the homemade lemonade.
Serve the Greek grilled chicken sandwiches with a side of carrots, broccoli and ranch for dipping, and a glass of lemonade, over ice if desired.

Nutrition