Grilled chicken sandwich with lime and cilantro
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 866, total fat 64 G., saturated fats 12 G., proteins 36 G., carbohydrates 38 G., fiber 5 G., cholesterol 108 mg, sodium 822 mg, sugar 4 G.
Calories 866, total fat 64 G., saturated fats 12 G., proteins 36 G., carbohydrates 38 G., fiber 5 G., cholesterol 108 mg, sodium 822 mg, sugar 4 G.
The chicken breasts for this sandwich can be grilled on an outdoor grill or in a stovetop grill pan. A Mexican cilantro-lime vinaigrette, in which the breasts are marinated before grilling, adds a unique flavor. Drizzle the same dressing over the sandwich during assembly, resulting in a juicy and delicious sandwich. The crispy bacon and fresh vegetables add even more flavor. Press the sandwich firmly and eat immediately after cooking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of skinless and boneless chicken breasts
- 3/4 cup Mexican cilantro-lime vinaigrette
- 4 slices of bacon
- Vegetable oil to grease the grill grate
- 1/4 cup chipotle mayonnaise (or other spicy mayonnaise)
- 4 panini rolls, cut in half
- 1 avocado, sliced
- 1 tomato, sliced
- 1 cup loosely packed fresh cilantro leaves
- 4 small radishes, thinly sliced
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Cooking the dish according to the recipe:
- Combine the chicken breasts in a zip-lock plastic bag with 0.5 cups of the cilantro-lime vinaigrette. Marinate at room temperature for 15 minutes.
- Meanwhile, in a large skillet over medium heat, fry the bacon until crisp, about 5 minutes per side. Transfer to paper towels to drain.
- Preheat an outdoor grill or grill pan over medium-high heat.
- Grease the grill grate or grill pan with vegetable oil. Remove the chicken from the marinade. Season with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on the thickness of the chicken pieces.
- Spread mayonnaise on the cut sides of the buns. Slice the chicken and place on the buns. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves, and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops of the buns into place.
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