Cilantro Lime Chicken Sandwich

Ingredients

• 12 oz boneless, skinless chicken breasts (Pounded or butterflied to an even thickness)
• 2 tbsp fresh lime juice
• 0.25 cup fresh cilantro (Finely chopped, plus extra for garnish if desired)
• 2 cloves garlic (Minced)
• 1 tbsp olive oil (Divided between the marinade and the pan)
• 0.5 tsp ground cumin
• kosher salt (To taste)
• black pepper (To taste)
• 2 whole-wheat sandwich buns (Split; lightly toasted)
• 4 slices tomato
• 2 leaves romaine lettuce

Steps

1. 1

   Place the chicken breasts between sheets of plastic wrap and gently pound them to an even thickness, about 1/2 inch, so they cook uniformly.

2. 2

   In a bowl, combine the lime juice, chopped cilantro, minced garlic, olive oil, cumin, salt, and black pepper. Stir until the marinade is evenly mixed.

3. 3

   Add the chicken to the marinade and turn to coat both sides. Cover and refrigerate for at least 20 minutes and up to 4 hours; do not marinate substantially longer because the lime juice can affect the chicken's texture.

4. 4

   Heat a grill pan, skillet, or outdoor grill over medium-high heat. Lightly oil the cooking surface if needed.

5. 5

   Remove the chicken from the marinade, letting excess drip away, and place it on the hot surface. Cook for about 5–7 minutes on the first side, without moving it unnecessarily, until browned.

6. 6

   Turn the chicken and cook for another 4–6 minutes, until the thickest part reaches 165°F / 74°C on an instant-read thermometer. Transfer it to a plate and rest for 5 minutes.

7. 7

   While the chicken rests, toast the split sandwich buns cut-side down in the skillet or on the grill until lightly crisp and golden.

8. 8

   Place a lettuce leaf and tomato slices on each bun. Add the rested cilantro-lime chicken, finish with any remaining fresh cilantro, and close the sandwiches.

Notes

The supplied description and transcript do not provide the original recipe's ingredients, quantities, or cooking instructions. The transcript states approximately 475 calories and 45 grams of protein, but those figures cannot be verified from the source. For food safety, cook chicken to 165°F / 74°C and refrigerate leftovers within 2 hours; store for up to 3–4 days and reheat gently.

Nutrition per serving

• main
• sandwich
• high-protein
• chicken
• fresh
• grilled
• skillet
• meal-prep