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LowFOD™ Blackened Chicken Sandwich

Time: Less than 30 mins Serves: 1

Blackened chicken is a Creole classic based on a simple blackened seasoning mix made from herbs you already have in your spice rack. This lightly-spiced, low FODMAP recipe is just as good for lunch as it is for dinner. Get the recipe, and kick that chicken up a notch!

In this recipe: LowFOD™ Loaf

Ingredients

  • 2 slices COBS LowFOD™ Loaf
  • 5 1/2 tsp blackening spice (2 tsp ground black pepper, 1 tsp paprika, 1 tsp thyme, 1tsp sage, 1/4 tsp cayenne pepper, 1/4 tsp salt)
  • 4 oz chicken breast
  • 2-3 tbsp cooking oil
  • 1 tbsp Dijon mustard
  • 2-3 green leaf lettuce leaves
  • 1-2 slices Swiss cheese
  • 1 tomato, sliced thinly
  • 3/4 cup bean sprouts

Directions

  1. In a mixing bowl, add the ingredients for the blackening spice and mix together. Add the chicken and coat all the sides.
  2. In a medium-sized pan, add the cooking oil and set to medium/high. In approx. 1 minute when the oil is hot, carefully place the coated chicken breast in the pan. Cook each side for 3 – 5 minutes. Set the burner to low/medium and cook for another 5 minutes or until chicken reaches 165°F/75°C. Set aside and let cool for 3 – 4 minutes, then slice.
  3. Toast 2 slices of COBS LowFODTM Bread.
  4. Add ½ tbsp of Dijon mustard to each side. Add the green leaf lettuce, Swiss cheese, tomato, chicken, and bean sprouts to one slice of bread.
  5. Top with other slice of bread. Serve immediately.