Name: Garlic Paprika Chicken Sandwich with Beets
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 300 g chicken breast, boneless and skinless; 150 g cooked beets, sliced; 100 g asparagus, trimmed; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp smoked paprika; Salt and black pepper, to taste; 2 low-carb sandwich rolls; Fresh arugula or spinach for the salad (optional); 1 tbsp goat cheese, crumbled (optional)

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Garlic Paprika Chicken Sandwich with Beets

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Indulge in a delightful Garlic Paprika Chicken Sandwich with Beets, where tender chicken meets the earthy sweetness of beets and the crispness of asparagus, all enveloped in a fragrant garlic paprika sauce. This warm sandwich is the perfect blend of flavors and textures, making it a great choice for lunch or a light dinner. Feel free to adjust the ingredients as per seasonality or your personal taste!

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 2

Course: Keto-Low-Carb Food

Cuisine: Contemporary Low-Carb

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

300 g chicken breast, boneless and skinless
150 g cooked beets, sliced
100 g asparagus, trimmed
2 tbsp olive oil
3 cloves garlic, minced
1 tsp smoked paprika
Salt and black pepper, to taste
2 low-carb sandwich rolls
Fresh arugula or spinach for the salad optional
1 tbsp goat cheese, crumbled optional

Equipment

Flatbread pan (e.g., tawa or cast iron skillet)
Chef's knife
Heatproof mixing bowl
Salad tongs
salad spinner

Method

Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breast with salt, black pepper, and smoked paprika on both sides.
Once the oil is hot, add the chicken to the skillet. Cook for about 7-8 minutes on each side, or until the internal temperature reaches 75°C (165°F), and the chicken is golden brown. Remove from the skillet and let it rest for 5 minutes before slicing it into strips.
In the same skillet, add another tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Then, add the asparagus, season with salt, pepper, and cook until tender, about 5 minutes.
In a mixing bowl, combine the sliced chicken, beets, and asparagus. Toss everything in the skillet with garlic until well coated in the garlic paprika sauce.
Slice the low-carb sandwich rolls in half and fill each with the chicken, beet, and asparagus mixture.
Serve immediately, cut in half with a simple side salad of arugula or spinach, and a sprinkle of cracked black pepper. Enjoy your delicious creation!

Nutrition

Calories: 450kcalCarbohydrates: 18gProtein: 45gFat: 24gSodium: 600mgPotassium: 750mgFiber: 6gSugar: 5gVitamin A: 1200IUVitamin C: 12mgCalcium: 80mgIron: 2.7mg

Notes

For an extra kick, consider adding a dash of cayenne pepper to the chicken seasoning.
If you don't have low-carb rolls, explore lettuce wraps as an alternative!
This sandwich stores well for up to 2 days in the refrigerator; simply reheat in a skillet over low heat to maintain its warmth and flavor.
Don’t hesitate to get creative with the vegetables; zucchini or bell peppers would be delicious additions!
Enjoy your cooking adventure!

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Garlic Paprika Chicken Sandwich with Beets