A crispy, juicy chicken sandwich that explodes with zesty lime and fresh cilantro flavors.
Ingredients
Scale:
2 large chicken breasts (boneless, skinless)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 sandwich buns (brioche or ciabatta)
1 cup shredded lettuce
1 medium tomato, sliced
1/2 cup avocado, sliced (optional)
Your favorite sauce (e.g., mayo or a cilantro lime sauce)
Instructions
In a medium bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, cumin, salt, and black pepper until well combined. Let it sit for about 5 minutes.
Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C) or grill to medium-high heat.
In one bowl, add flour, ensuring there are no lumps. In a second bowl, combine panko breadcrumbs with garlic powder and onion powder.
Remove the marinated chicken from the fridge. Dredge each piece in flour, then press into the panko mixture until fully coated.
Place the coated chicken on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until cooked through and golden brown.
Toast the sandwich buns, spread your favorite sauce on each bun, and layer with shredded lettuce, a juicy chicken piece, tomato slices, avocado, and any additional toppings.
