Grilled chicken thigh sub
635 cals, 44p, 43c, 31f (per meal)
1 tsp (5g)
1 tbsp (15mL)
2 slice(s), thin/small (30g)
4 tbsp shredded (18g)
1 slice (1 oz ea) (28g)
1 roll(s) (85g)
1 thigh(s) (148g)
1
Season the chicken with some salt and pepper. Lightly spray a grill, grill pan, or skillet with cooking spray, then add the chicken.
2
Grill until cooked through, flipping halfway.
3
Transfer the chicken to a plate. Once cool enough to handle, slice into strips.
4
Spread mayo and mustard on the top half of the bun. On the bottom half, layer the chicken, cheese, lettuce, and tomato. Add any other low-calorie toppings you like.
5
Press the sandwich together and serve.
6
Meal Prep Note: Cook and slice the chicken in advance. Store separately from the buns and toppings to keep everything fresh. Assemble just before eating.