Ingredients
Marinade
- 4 TBSP Extra-virgin olive oil to taste, should taste delicious as-is, use your intuition
- 1 TBSP Lemon juice to taste, should taste delicious as-is, use your intuition
- 1/2 tsp Garlic powder to taste, should taste delicious as-is, use your intuition
- 1/2 tsp Dried oregano to taste, should taste delicious as-is, use your intuition
Sandwich
- 12 oz Chicken breast boneless skinless butterflied
- 2 Brioche buns lightly toasted
- 2 TBSP Mayonnaise
- 2 cups Butter lettuce
- 4 slices Swiss cheese
- 1/4 cup Red onion (optional) sliced thin
- 1 cup Baby carrots
- 4 TBSP Ranch dressing
Pineapple Spritzer
- 8 oz Pineapple juice cold
- 8 oz Sparkling water cold
Instructions
- Preheat a grill or grill pan on medium heat.
- In a bowl, whisk together the ingredients for the marinade. Season with salt and pepper to taste.
- Cook the chicken: Brush one side of the chicken with the marinade and season with salt and pepper. Then place that side down on the grill or grill pan. Brush the top side with marinade and season with salt and pepper. Cook on one side about 6 minutes until nicely marked then flip over and brush with marinade again. Cook for about 6 minutes to an internal temperature of 160 degrees. While the chicken is cooking, toast the bread and make the pineapple spritzer.
- Toast bread in a toaster oven.
- Mix together the pineapple juice and sparkling water. Reserve in the fridge until you are ready to serve.
- Once the chicken is cooked, set aside to rest for 2 to 3 minutes.
- Make the sandwich: Spread mayo on the inside of both halves of the toasted bread. Layer with lettuce, chicken, cheese, and onion (if using).
- Serve: Cut sandwich in half; enjoy with carrot, ranch and pineapple spritzer.
Nutrition
Calories: 571kcal | Carbohydrates: 24g | Protein: 22g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1226mg | Potassium: 1157mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1152IU | Vitamin C: 26mg | Calcium: 240mg | Iron: 2mg

Grilled Chicken Sandwich
Ingredients
Marinade
- 4 TBSP Extra-virgin olive oil to taste, should taste delicious as-is, use your intuition
- 1 TBSP Lemon juice to taste, should taste delicious as-is, use your intuition
- 1/2 tsp Garlic powder to taste, should taste delicious as-is, use your intuition
- 1/2 tsp Dried oregano to taste, should taste delicious as-is, use your intuition
Sandwich
- 12 oz Chicken breast boneless skinless butterflied
- 2 Brioche buns lightly toasted
- 2 TBSP Mayonnaise
- 2 cups Butter lettuce
- 4 slices Swiss cheese
- 1/4 cup Red onion (optional) sliced thin
- 1 cup Baby carrots
- 4 TBSP Ranch dressing
Pineapple Spritzer
- 8 oz Pineapple juice cold
- 8 oz Sparkling water cold
Instructions
- Preheat a grill or grill pan on medium heat.
- In a bowl, whisk together the ingredients for the marinade. Season with salt and pepper to taste.
- Cook the chicken: Brush one side of the chicken with the marinade and season with salt and pepper. Then place that side down on the grill or grill pan. Brush the top side with marinade and season with salt and pepper. Cook on one side about 6 minutes until nicely marked then flip over and brush with marinade again. Cook for about 6 minutes to an internal temperature of 160 degrees. While the chicken is cooking, toast the bread and make the pineapple spritzer.
- Toast bread in a toaster oven.
- Mix together the pineapple juice and sparkling water. Reserve in the fridge until you are ready to serve.
- Once the chicken is cooked, set aside to rest for 2 to 3 minutes.
- Make the sandwich: Spread mayo on the inside of both halves of the toasted bread. Layer with lettuce, chicken, cheese, and onion (if using).
- Serve: Cut sandwich in half; enjoy with carrot, ranch and pineapple spritzer.
Nutrition
Calories: 571kcalCarbohydrates: 24gProtein: 22gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 75mgSodium: 1226mgPotassium: 1157mgFiber: 7gSugar: 7gVitamin A: 1152IUVitamin C: 26mgCalcium: 240mgIron: 2mg
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