Grilled Chicken Breast Recipe
Marinated chicken with lettuce, tomato & onion on a whole wheat bun.
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Ingredients
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Marinated Chicken
Sandwich Build
Method
Marinated Chicken
Prepare marinade
In a medium bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, minced garlic, 1 tsp dried oregano, 1 tsp paprika, 1 tsp salt and 1 tsp black pepper until well combined.
Pound and season chicken
If chicken breasts are uneven in thickness, place each between two pieces of plastic wrap and gently pound to an even thickness about 3/4 inch thick. This ensures even cooking.
Marinate
Place 4 chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, turning to coat. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate at least 15 minutes.
Grill chicken
Remove chicken from marinade and let excess drip off. Place breasts on the hot grill. Cook 5–6 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and juices run clear. Adjust time for thickness. Avoid pressing down on the chicken so it stays juicy.
Rest
Transfer cooked chicken to a cutting board and let rest 5 minutes before slicing. Resting keeps the juices in the meat.
Sandwich Build
Prepare vegetables
While chicken rests, thinly slice the tomato into 1/4-inch rounds and halved red onion into thin rings. Wash and pat dry 8 lettuce leaves.
Mix condiments
In a small bowl combine 4 tsp mayonnaise and 2 tsp Dijon mustard. Spread about 1 tsp of the mixture on the bottom half of each toasted bun and 1 tsp on the top half, or to taste.
Assemble sandwiches
Slice each rested chicken breast crosswise or leave whole per preference. Place one chicken breast (or portion) on each bun bottom. Top with 2 lettuce leaves, 2–3 tomato slices, and several red onion rings. Close with bun top.
Serve
Serve immediately while the chicken is warm. Optionally serve with pickles, chips, or a simple side salad.