The Best Healthy Cajun Chicken Sandwich
This is my favorite chicken sandwich hands down. No I am not saying that lightly and no I am not lying :) This is seriously so delciious, cooked perfectly and is a huge crowd favorite. I cannot wait for you guys to make this!
Servings: 4
Calories: 240kcal
Ingredients
- 2 whole red bell peppers if roasting red peppers for recipe
- 4 boneless skinless chicken breasts
- 1 1/2 cup of pickle juice I use the juice from the jar of the pickles on top!
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp salt
- 1 tsp minced dried onion
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1/2 tsp cumin
- 1/4 tsp coriander
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp garlic ghee or butter
Instructions
- If you are roasting red peppers which I highly suggest do the following or just skip below to step 2. However, the red peppers to me are a must and so easy!
- Preheat the oven to 400 degrees. On a lined baking sheet, add red peppers that have been cored, deseeded & sliced into fours. Spray tops with olive oil. Then place in the oven for 35 minutes. Then once time is up they should look a bit charcoaled on top like you see below. Give them about 2 minutes to cool. Then take a fork & start peeling the top skin away. if you start at the top or at an opening where it is charcoaled it will easily pull away. Peel all the skins away. Slice & set aside.
- In am 8 X 8 square 2 quart baking dish, place the 4 chicken breasts. Pour pickle juice on top. Cover & refrigerate for an hour.
- In a small bowl add in all the spices above : paprika, chili powder, salt, minced dried onion, garlic powder, smoked paprika, cayenne pepper, cumin and coriander.
- In a large frying pan add in 2 cloves minced garlic and 2 tbsp olive oil. Heat on low to start warming the pan up.
- Then take chicken out of the baking dish and transfer to a plate. You do not need to dry it off, you still want the residual pickle juice on them. Then generously spread the seasoning on the tops of the chicken, rubbing it in. Then do the same to the bottom, flipping the breads over.
- Then turn the stove top to medium heat. Let it warm up for another minute. Then place the chicken breast in the skillet. Cover with aluminum foil and cook for 7 minutes.
- Then flip the chicken breasts, to the other side. Add in the ghee in-between the chicken breasts & rotate the frying pan to spread it around. Then cook for another 5-7 minutes. However, leave on for increments of 1 minute if they still are not cooked through. Depending on the size or thickness of the breast it can take up to 8 or 9 more minutes on this side. The internal temp of chicken should be 160 degrees for white meat. However, I feel like we don't have the best thermometer so I always just cut into the middle.
- Then place sliced cheese on top of the chicken breasts to let melt. Then start building your sandwich! We layer it mayo on the bottom bun, then red peppers, chicken breast, avocado, red onions and then lettuce on top!
Nutrition
Calories: 240kcal | Carbohydrates: 3g | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 82mg | Potassium: 526mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1898IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg