Pinchof pepperoncinis or jarred mild banana peppers15 g
Bib/butter lettuce
2TbspWhipped herbed fetarecipe below (30 g)
2TbspRomesco saucestore bought will also work! (30 g)
For the Whipped Herbed Feta (8 Servings)
⅓cupGreek yogurt85 g
¼cup⅓ less fat cream-cheese62 g
½cupCrumbled reduced fat feta56 g
Handful of basilchopped (7 g)
1cloveGarlic or frozen cube
Handful of fresh parsleychopped (3 g)
2tbspGreen onion or chives12 g
Zest and juice of ½ a lemon15 g juice
1TbspRed wine vinegar15 g
Pinchof salt and pepper
Pinchof red pepper flakes
Instructions
Spray your bun with a mist of olive oil spray and toast face down in a pan over medium heat until golden brown. If using leftover blackened chicken, reheat in an air fryer for just a minute or the microwave at half power for 30 seconds. Repeat that process until JUST barely warm. Don’t recook!
Using a small food-processor, blend or pulse all of the ingredients for the whipped feta until smooth. Spread a couple of tablespoons on the bottom bun and top with cucumbers, tomatoes, warmed chicken, pickled onions, pepperoncinis, and lettuce. Spread romesco on the top bun, close your sandwich, and ENJOY.
Notes
For the brioche bun: I use St Pierre brand, or something similar at about 3 fat, 26 carbs.
If you're using My Fitness Pal, search: "Lille Eats and Tells Blackened Chicken Sandwich with Whipped Herb Feta"
**Macros for the Whipped Herb Feta: 8 servings, 31 g each (2 Tbsp), 36 cal, 1c, 2f, 3p, 0 fiberMFP for the Whipped Herb Feta search: Lillie Eats and Tells Whipped Herb Feta