High-Protein Chicken and Cheese Sandwich
ChefTiffany YamutDifficultyIntermediateIf you’re on a high-protein version of keto or optimizing your protein intake for fat loss and muscle preservation, don’t miss out on this mini chicken and cheese sandwich. Unlike most keto sandwiches out there, this one uses zero-carb bread made from egg whites! Have a bite after a workout or whenever you’re hungry.
Servings 3
Serving size 1 sandwich
Net Carbs
- Amount Per Serving
- Calories 106
- % Daily Value *
- Total Fat 2g3%
- Protein 15g
- Total Carbohydrate 4g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
To make the bread, separate the egg whites from the yolks and place the whites in a bowl. Add ½ teaspoon of salt and cream of tartar and whip the mixture until stiff peaks form.
Next, transfer the egg white mixture into a loaf pan (greased with coconut oil or butter) and place in a pre-heated oven (325 degrees F) for 30 minutes.
Meanwhile, boil the chicken breast in homemade broth or water and a mix of your preferred spices. After boiling, let the chicken breast cool down and shred it into smaller pieces on a cutting board. Feel free to season it further with ½ teaspoon salt and pepper to add flavor.
Check the oven. When the bread turns golden brown, turn it off. Leave the bread in the oven for 15 more minutes to keep it from falling and allow it to cool.
Cut the bread into several slices and divide the sandwich fillings (shredded chicken, lettuce, tomatoes, onions, cheese, and mayo) among the slices of bread to make 2-3 mini sandwiches. You can store any leftover bread in the fridge.
Serve warm and enjoy.
Ingredients
Ingredients
Directions
Directions
To make the bread, separate the egg whites from the yolks and place the whites in a bowl. Add ½ teaspoon of salt and cream of tartar and whip the mixture until stiff peaks form.
Next, transfer the egg white mixture into a loaf pan (greased with coconut oil or butter) and place in a pre-heated oven (325 degrees F) for 30 minutes.
Meanwhile, boil the chicken breast in homemade broth or water and a mix of your preferred spices. After boiling, let the chicken breast cool down and shred it into smaller pieces on a cutting board. Feel free to season it further with ½ teaspoon salt and pepper to add flavor.
Check the oven. When the bread turns golden brown, turn it off. Leave the bread in the oven for 15 more minutes to keep it from falling and allow it to cool.
Cut the bread into several slices and divide the sandwich fillings (shredded chicken, lettuce, tomatoes, onions, cheese, and mayo) among the slices of bread to make 2-3 mini sandwiches. You can store any leftover bread in the fridge.
Serve warm and enjoy.
Notes
