If you got a wife that is into making sourdough, this is a great way to make a healthy and delicious sandwich with it. Seasoned chicken thighs get seared in a cast iron skillet until juicy, then layered with crisp lettuce, tomato, red onion, and a mix of low fat mayo and dijon mustard for a little tang on every bite. For the kids, skip the dijon mustard.
Ingredients
Directions
- Pat the chicken thigh dry and season both sides with salt, pepper, and garlic powder. Or use your favorite seasoning.
- Heat the olive oil in a cast iron skillet over medium-high heat. Sear the chicken thigh for 4–5 minutes per side, until browned and cooked through to 165°F. Let it rest for a couple minutes.
- While the chicken rests, spread low fat mayo on one slice of sourdough and dijon mustard on the other.
- Layer the lettuce, tomato, and red onion on the mayo side.
- Place the chicken thigh on top of the vegetables, then close the sandwich with the mustard slice.
- Slice in half and serve.
Macros
Calories: 480 kcal
Protein: 38 g
Carbohydrates: 32 g
Fat: 21 g
A quick, protein-packed sandwich that still feels like a real meal — great for lunch or a light dinner.