Here is a favorite from Lilly Eats and Tells

https://lillieeatsandtells.com/quick-chicken-philly-sandwiches/

 

Quick Chicken Philly Sandwiches

INGREDIENTS

• 1 brioche hot dog bun (mine were 24c/2f/6p)
• 1 1/2 tbsp skinny chipotle cream (20 g)
• 1/4 cup chopped grilled or rotisserie chicken like this blackened one (80g)
• 1/4 cup pepper, onion, and mushroom skillet (recipe below) (80g)
• 1 sliced reduced fat provolone cheese (0c/3f/5p) (19 g)

For the Pepper, Onion, and Mushroom Skillet

• 1/2 tbsp olive oil (7 g)
• 1 onion, sliced thin (265 g)
• 3 bell peppers, sliced thin (or 1 lb bag of frozen sliced bell pepper) (454 g)
• 16 oz sliced white mushrooms (250 g)
• 1/2 tsp kosher salt (more to taste)
• 1 clove garlic, minced (or frozen cube)

 

INSTRUCTIONS

To Make the Veggie Skillet

1. Heat a LARGE cast iron (or other heavy) pan to high heat. Add 7 grams of oil spray and let it heat up.
2. Add onions and peppers and cook for 3-5 minutes until fragrant and beginning to soften.
3. Add mushrooms and salt and cook for another 5-10 minutes, tossing often, until all veggies are soft.
4. Add garlic and cook for just one more minute before turning off heat. You don’t want to burn the garlic.

To Make the Sandwiches

1. Turn your broiler to low. Place hot dog buns on a large cookie sheet, as many or as few as you need to feed your group! Open them gently and spray with a light mist of olive oil spray. Sprinkle buns with salt and broil for just a minute until toasty, keeping a close eye. Brioche burns fast!
2. Spread inside of buns with chipotle cream (20 g on each bun).
3. Fill with sliced chicken (no need to warm if it’s leftover) and veggie mixture.
4. Rip your slice of cheese in half and drape both halves over the top of the sandwich. Broil for another minute or so until the cheese is melty.
5. Sprinkle with chopped parsley to make it extra pretty! Serve with a simple green salad and ENJOY.

NUTRITION
Serving: 356g Fiber: 2g Fat: 7.4g Protein: 36.1g Carbohydrates: 35.3g

Here is the recipe for the chipotle cream. I actually use 2% greek yogurt instead of sour cream – but you do you. https://lillieeatsandtells.com/two-ingredient-skinny-chipotle-creme/#wprm-recipe-container-1955

Two Ingredient skinny Chipotle Creme

INGREDIENTS

• 1 cup fat free sour cream or light sour cream, mayo, or greek yogurt.*
• 2 chipotle peppers plus 1 tbs sauce from canned chipotle peppers in adobo sauce

INSTRUCTIONS

• Spoon 1 cup sour cream into a small food processor, or blender jar.
• Add about 2 chipotle peppers plus 1 tbs of the sauce (depending on how much heat you like) to the sour cream and blend or process… all done!
• OR
• You can just do a quick fine chop of your peppers and then stir them in yourself if you hate dirtying the big appliances. I do that when I’m in a pinch and realize I’m out when I’m in the middle of building my sandwich!

NUTRITION

Serving: 30grams or about 2 tbsCalories: 28kcalFat: 0.3gProtein: 1.7gCarbohydrates: 4.5g