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Preptime: 15 min.Cooktime: 10 min.
Carbs: 39g
Fat: 10g
Fiber: 3g
Protein: 66g
Satfat: 4g
Sodium: 889mg
For the jerk chicken:
2 teaspoons olive oil
4 small skinless, boneless chicken breasts, about 3-4 ounces each
salt to taste
freshly ground black pepper
1/4 cup jerk sauce
For the sandwiches:
1/2 cup cream cheese, low-fat whipped
2 tablespoons minced, sweet onion
4 large whole grain sandwich buns
4 large lettuce leaves (green leaf, bibb or romaine), shredded
4 large slices of ripe tomato, sliced thick
Directions:
For the jerk chicken:
1. Preheat the grill to medium-high.
2. Brush the chicken breasts with olive oil and then season with salt and pepper. Cook them on the grill, about 4-5 minutes per side, depending on the thickness of the breast. During the last 2 minutes of cooking, brush the chicken breasts with jerk sauce. Transfer the chicken to a cutting board and cut on the bias onto slices.
For the sandwiches:
3. In a small mixing bowl, combine the cream cheese and onions. Add salt and pepper to taste.
4. Lay out the sandwich buns on a work surface in front of you. Divide the cream cheese mixture among the sandwiches, spreading it out on each side of the bun. Divide the chicken slices among each sandwich, top with shredded lettuce and a slice of tomato.
5. Slice the sandwiches on the diagonal and serve.
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