Middle Eastern · Lunch
Grilled Chicken Sandwich (Keto)
Grilled chicken thigh marinated in za'atar, garlic and lemon, served in butter lettuce leaves with cucumber, tomato, feta and tahini-yogurt sauce. A keto-friendly Middle Eastern sandwich built without pita, delivering high fat and minimal carbs.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
481Calories
40.6gProtein
31.4gFat
10.8gCarbs
4.1gSugar
2.9gFiber
952mgSodium
229mgChol
8.9gSat Fat
780mgPotassium
270mgCalcium
3.1mgIron
1.1mcgVitamin B12
16mgVitamin C
low-carb
protein-rich
keto
Instructions
1
Prep
Pat the chicken thigh dry and flatten slightly with the palm of your hand. Mince the garlic, chop the parsley, and slice the cucumber and tomato.
2
Marinate
Mix olive oil, garlic, lemon juice, za'atar and salt in a small bowl. Rub the mixture over the chicken thigh and let sit at room temperature for 20 minutes.
3
Grill
Cook the chicken thigh on a preheated grill pan over medium-high heat for 5 to 6 minutes per side until the internal temperature reads 165°F and the surface shows char.
4
Rest
Transfer the chicken to a board and let it rest for 5 minutes, then slice into strips.
5
Build
Lay the two butter lettuce leaves flat overlapping slightly and layer on the cucumber, tomato and sliced chicken.
6
Plate
Scatter the feta and parsley over the filling, spoon the tahini-yogurt sauce across the top, fold the lettuce leaves around the filling like a wrap and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp za'atar
- 1/2 tsp1/2 tsp salt
- 44 large butter lettuce leaves
- 2.2 oz60g feta cheese
- 66 cucumber slices
- 44 tomato slices
- 4 tbsp4 tbsp tahini-yogurt sauce (1 tbsp tahini whisked with 1 tbsp plain yogurt, a squeeze of lemon and a pinch of salt)
- 2 tsp2 tsp fresh parsley
