Low-Fat Oven Roasted Chicken Sub on Wheat Bread
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
boneless, skinless chicken breasts
4 pieces
whole wheat bread rolls
3.53 oz
lettuce
3.53 oz
Tomato
1.77 oz
red onion
1.77 oz
Pickles
0.71 oz
mustard
1.06 oz
low-fat mayonnaise
0.18 oz
Salt
0.07 oz
Black pepper
0.51 fl oz
olive oil
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Season the chicken breasts with salt, black pepper, and olive oil.
Step 3
Place the chicken breasts on a baking sheet and roast in the preheated oven for 20-25 minutes, or until cooked through.
Step 4
Remove the chicken from the oven and let it rest for a few minutes. Slice the chicken into thin strips.
Step 5
Slice the whole wheat bread rolls in half and spread mustard and low-fat mayonnaise on both sides.
Step 6
Layer the lettuce, tomato, red onion, pickles, and sliced chicken on the bottom half of the bread rolls. Top with the other half of the rolls.
Step 7
Serve the low-fat oven roasted chicken subs immediately.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
35 g
(140
kcal)
| Calories | 13.23 kcal | 0.66% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.1323 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2205 g | 0.16% |
| Carbohydrates | 1.5435 g | 0.31% |
| Sodium | 19.845 mg | 3.97% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.1764 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.882 mg | 67.85% |
| Vitamin B12 | 0.6615 mcg | 27.56% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.441 mg | 0.09% |
| Selenium | 1.323 mcg | 0.26% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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