Gluten-Free Chicken and Avocado Sandwich
Elevate your lunch game with this irresistible Gluten-Free Chicken and Avocado Sandwich, a perfect blend of fresh, zesty, and wholesome flavors. Juicy grilled chicken marinates in a tangy lime juice and garlic seasoning, ensuring each bite is tender and flavorful. Creamy mashed avocado, crisp lettuce, ripe tomato slices, and a hint of fresh cilantro come together on toasted gluten-free bread for a sandwich that's both healthy and indulgent. Topped with a touch of mayonnaise and finely sliced red onion, this recipe is perfect for gluten-free eaters looking for a quick yet satisfying meal. Ready in just 30 minutes and packed with vibrant textures, this sandwich is an ideal option for lunch, dinner, or even meal prep.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 4 slices Gluten-free sandwich bread
- 2 pieces Ripe avocados
- 4 leaves Lettuce leaves
- 1 large Tomato
- 0.5 small Red onion
- 2 tablespoons Mayonnaise
- 2 tablespoons Fresh cilantro
Instructions
In a bowl, combine lime juice, olive oil, garlic powder, salt, and freshly ground black pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 15 minutes.
While the chicken is marinating, slice the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork until smooth and set aside.
Slice the tomato and red onion thinly, and chop the fresh cilantro. Set aside.
Heat a grill pan or skillet over medium-high heat and lightly grease with a touch of olive oil.
Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks. Remove from the heat and allow to rest for a few minutes before slicing.
Toast the gluten-free bread slices lightly if desired.
Spread mayonnaise on one side of each bread slice. Then, layer lettuce, sliced tomato, avocado mash, sliced grilled chicken, red onion, and chopped cilantro evenly on two of the bread slices.
Top with the remaining bread slices, slice each sandwich in half, and serve immediately.
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 3883 mg | 169% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 27.3 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2997 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
