Cilantro-Grilled Chicken Sandwiches

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 24%
  • Fat: 7.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.1g
  • Carbohydrate: 20.5g
  • Fiber: 0.0g
  • Cholesterol: 71mg
  • Iron: 0.0mg
  • Sodium: 331mg
  • Calcium: 0.0mg


  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons chopped tomato
  • Dash of ground red pepper
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons olive oil
  • 1 1/2 teaspoons low-sodium soy sauce
  • 1 clove garlic
  • 2 (4-ounce) skinned, boned chicken breast halves
  • Vegetable cooking spray
  • 2 green leaf lettuce leaves
  • 4 (1/2-ounce) slices reduced-calorie Italian bread, toasted


  1. Position knife blade in food processor bowl; add first 9 ingredients. Process 1 minute or until blended.
  2. Place chicken in a shallow baking dish; spoon 3 tablespoons cilantro mixture over chicken, turning to coat. Reserve remaining cilantro mixture. Cover and marinate chicken at least 4 hours, turning occasionally.
  3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 4 minutes on each side or until done.
  4. Place a lettuce leaf on each of 2 bread slices. Place chicken breast halves on lettuce; spoon remaining cilantro mixture evenly over chicken, and top with remaining bread slices.
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