Grilled Keto Chicken And Walnut Sandwiches Recipe

About this recipe

A delicious keto-friendly grilled chicken sandwich featuring fresh spinach, tangy lemon, and crunchy walnuts, perfect for a satisfying dinner.

Ingredients

• 100 g Baby Spinach
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 200 g Livyor Raw Sunflower Seeds
• 1 pc (200 g) Amul Sour Cream
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 125 g Mooz Butter Garlic & Herbes
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 400 g Agapi Protein Greek Yogurt (Natural)

Instructions

1. 1. Preheat the grill to high heat. Lightly butter one side of each slice of Mooz Butter Garlic & Herbes.
2. 2. Place the buttered slices under the grill, buttered side up, and toast until golden brown. Remove and set aside.
3. 3. Season the chicken breasts with Namakwali Authentic Mix Seasoning Flavoured Salt and Everest Tasteeto Black Pepper. Grill the chicken for 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 75°C (165°F). Let the chicken rest for 5 minutes, then slice thinly.
4. 4. In a small bowl, mix 1/3 cup of Agapi Protein Greek Yogurt (Natural), 1/4 cup of Amul Sour Cream, 1 teaspoon of Dabur Hommade Lemon Juice, and 1/4 cup of Livyor Raw Sunflower Seeds until well combined.
5. 5. Assemble the sandwiches by layering baby spinach leaves and sliced grilled chicken on four slices of toasted Mooz Butter Garlic & Herbes. Drizzle the sunflower seed-lemon yogurt mixture evenly over the chicken.
6. 6. Top with the remaining slices of toasted Mooz Butter Garlic & Herbes, slice each sandwich in half, and serve immediately.