Several weeks ago, I was meal planning and I turned to my Weight Watchers app for some inspiration. I came across Greek-Grilled Chicken Sandwiches, and I loved them so much I had to share. I did modify the recipe in a few ways. In fact, the second time I ate the chicken without the bread – and it was even better.
Last week I was on my own from Sunday through Wednesday. I made this chicken on Sunday and I ate it Monday and Tuesday (and would have eaten it Wednesday if I’d had any more left over!)
- Whole Wheat Sandwich Thins (I like the Aldi brand)
- 1 1/4 pounds boneless skinless chicken breasts
- 2 tsp olive oil
- 1 tsp red wine vinegar
- 1 tsp dill, chopped
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 1 Tbsp fat free skim milk
- 1 tbsp red onion (minced)
- romaine lettuce
- fresh tomatoes
- 2/3 cups reduced fat feta cheese
Coat a pain with cooking spray, heat to medium high. Pound the chicken until it is around 1/4 inch thick. In a medium bowl, combine your oil, vinegar, dill, oregano, salt, garlic powder and pepper. Drizzle over the chicken and flip to coat both sides. Let the chicken sit for about 10 minutes.
In a separate bowl, combine your feta cheese, milk and onion. Mash it together with a fork to make a spread.
Grill your chicken, flipping at least once until it is browned and cooked through. I find this takes about 3-4 minutes per side.
Place your chicken on the sandwich thins, spread with 1 tbsp. feta spread and top each with 1 piece of lettuce and a slice of tomato.
This version is around 5 Weight Watchers points.
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