Lunch

Tex-Mex Grilled Chicken Sandwiches

Sweet grilled pineapple, rich and creamy mashed avocado and fresh tomato slices impart amazing color, flavor and texture to these satisfying sandwiches.

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Servings
4
Prep Time
20 min
Cook Time
10 min
Duration
30 min

Ingredients

  • 1 avocado, peeled, pitted and mashed
  • 1 tbsp finely chopped fresh cilantro leaves
  • 1 tsp fresh lime juice
  • 1/2 tsp sea salt, divided
  • 4 5-oz boneless, skinless chicken breasts, each cut in half crosswise to make 2 thin slices
  • 1/2 tsp chile powder
  • Pinch fresh ground black pepper
  • Tip
  • 1 tsp safflower oil, divided
  • 4 2-oz whole-grain rolls, split and toasted
  • 2 small tomatoes, each cut into 4 slices

Preparation

  1. In a small bowl, mash avocado with cilantro,lime juice and 1/8 tsp salt; set aside.
  2. Sprinkle chicken evenly with chile powder, 1/4 tsp salt and pepper. Sprinkle pineapple slices with remaining 1/8 tsp salt.
  3. Heat a large grill pan on medium-high and brush with oil. Working in batches if necessary, grill chicken for 6 to 8 minutes, turning halfway, until no pink remains in center. Transfer chicken to a plate to rest for 4 to 5 minutes. Just when chicken comes off heat, add pineapple to grill pan and cook until grill marks appear, 2 to 3 minutes per side.
  4. Divide avocado over bottom halves of rolls. Top each with 2 pieces chicken, 1 pineapple slice and 2 tomato slices. Sandwich with tops of buns.

Nutrition Information

  • Serving Size 1 sandwich
  • Calories 430
  • Carbohydrate Content 43 g
  • Cholesterol Content 78 mg
  • Fat Content 15 g
  • Fiber Content 9 g
  • Protein Content 35 g
  • Saturated Fat Content 3 g
  • Sodium Content 624 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g