MAKES 4 sandwiches (1 per serving)
PREP TIME: 5 minutes
COOK TIME: 20 minutes
The concept here is pounded chicken thighs used as “bread” for sandwiches. If you don’t like the fillings, switch them up! You could also try swapping out the sauce for ¼ cup (60 ml) of Green Speckled Dressing (here) or Ranch Dressing (here).
2 pounds (910 g) boneless, skinless chicken thighs
¼ cup (55 g) coconut oil, or ¼ cup (60 ml) avocado oil
⅓ cup (70 g) mayonnaise
2 teaspoons lemon juice
1 clove garlic, minced
¾ teaspoon paprika
¼ teaspoon ground black pepper
½ cup (35 g) fresh spinach
8 fresh basil leaves
4 ounces (115 g) salami, sliced
- Place the chicken thighs on a sheet of parchment paper. (Note: If your package of chicken thighs did not give you 8 thighs, cut the largest thigh[s] in half until you have 8 pieces.) Using a meat mallet, pound the thighs until they’re ¼ inch (6 mm) thick.
- Heat the oil in a large frying pan over medium-low heat. Add the chicken and cook for 10 minutes, then turn the chicken over and cook for another 10 minutes, or until both sides are golden and the internal temperature reaches 165°F (74°C).
- Meanwhile, make the sauce: Place the mayonnaise, lemon juice, garlic, paprika, and pepper in a small bowl. Whisk to combine.
- When the chicken is done, divide evenly among 4 plates, 2 pieces per plate.
- To assemble, spread one-quarter of the sauce on one piece of chicken on each plate, then top each sauced chicken piece with one-quarter of the spinach, 2 basil leaves, and 1 ounce (28 g) of salami. Top with the second chicken piece to make sandwiches.
Per sandwich, made with coconut oil and homemade mayonnaise:
calories: 870 | calories from fat: 649 | total fat: 72.1 g | saturated fat: 35.8 g | cholesterol: 243 mg
sodium: 1022 mg | carbs: 3 g | dietary fiber: 0.8 g | net carbs: 2.2 g | sugars: 1.1 g | protein: 52.3 g
FAT : 75%
CARBS : 1%
PROTEIN : 24%