Lemon Pepper Chicken Sandwich

A delightful chicken sandwich with crispy lemon pepper chicken, fresh cucumber salad, and a creamy spread, all nestled in a ciabatta baguette.

By @donaldo_cooks

Original recipe source

Cook time: 30 minutes

Servings: 1

Ingredients

• 3 oz chicken thigh skinless and boneless
• 0.25 cups flour
• 1 egg
• 1 cups corn flakes
• 0 0 calorie oil spray
• 1 tbsp light butter
• 2 tbsp lemon juice
• 1 tbsp soy sauce
• 0.5 tsp black pepper
• 1 tbsp honey
• 1 whole cucumber
• 0.25 cups red onion
• 0.25 tsp salt
• 0.25 tsp pepper
• 1 tbsp olive oil
• 1 tbsp white balsamic vinegar
• 1 tsp honey
• 0 chili crunch optional
• 1 tbsp light sour cream
• 1 tsp fresh chives
• 1 whole ciabatta baguette

Instructions

1. Prepare the chicken by dredging it in flour, then dip it into beaten eggs, and finally coat it with crushed corn flakes.
2. Spray the chicken with 0 calorie oil spray and place it in an air fryer at 385°F for 16 minutes, flipping halfway through.
3. Make the lemon pepper sauce by melting light butter in a pan, then adding lemon juice, soy sauce, black pepper, and honey. Stir until the sauce thickens and becomes sticky.
4. Prepare the cucumber salad by combining sliced cucumber, red onion, salt, pepper, olive oil, white balsamic vinegar, and honey in a container. Optionally add chili crunch for extra flavor.
5. Mix light sour cream with chopped fresh chives to create a creamy spread.
6. Assemble the sandwich by spreading the sour cream mixture on a ciabatta baguette. Layer the air-fried chicken, cucumber salad, and drizzle with lemon pepper sauce.