Ginger-Lime Chicken
California Sandwiches
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1tablespoon extra-virgin olive oil
- 1teaspoon soy sauce
- Juice of 1 lime
- 1pound skinless and boneless chicken breasts
- 1ripe Haas avocado
- 2teaspoons chili powder
- ¾cup plain nonfat yogurt
- 1cup radish sprouts
- ¼cup grated carrot
- 12slices multigrain bread
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
347 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 28 grams protein; 362 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat a grill or broiler. Mix the olive oil with the soy sauce and one tablespoon of the lime juice. Brush this mixture on the chicken and grill or broil the chicken until it is lightly browned and cooked through. Set aside.
- Step 2
Halve the avocado, remove the pit and peel off the skin. Cut the avocado into slices and gently toss them with the remaining lime juice and the chili powder.
- Step 3
Mix the yogurt with the sprouts and the grated carrot. Spoon this mixture on the slices of bread. Top six of the slices of bread with the avocado slices. Slice the chicken one-half inch thick against the grain and arrange the slices of chicken on the avocado. Cover with the remaining slices of bread, yogurt-side down. Cut the sandwiches in half and serve.
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