Ingredients
- 1 pound boneless skinless chicken breast
- ½ cup pickle juice
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 lemon, zested and juiced
- 1 teaspoon olive oil
- 1 ½ cups egg whites
- ¼ teaspoon kosher salt, divided
- 4 light multi-grain English muffins
- 4 slices cheddar cheese or American cheese
Instructions
- Pound chicken breasts to even thickness and cut in half to fit muffins.
- In a dish, combine chicken with pickle juice, onion powder, garlic powder, lemon zest, lemon juice, and olive oil. Marinate for at least 2 hours.
- Preheat oven to 350°F and grease an 8×8-inch baking dish.
- Whisk egg whites with half the salt, pour into dish, and bake until set. Let cool, then cut into 4 portions.
- Heat a grill or grill pan over medium-high heat. Cook marinated chicken until fully cooked through, about 5–6 minutes per side.
- Toast English muffins to desired crispness.
- Assemble sandwiches: Place egg white portion on muffin bottom, top with grilled chicken and cheese slice, then finish with muffin top.
Notes
- For a richer taste, use whole eggs instead of egg whites.
- Try swapping English muffins for other breads like bagels or sandwich thins.
- Skip cheese and add avocado for a fresh dairy-free option.
- To freeze, wrap sandwiches individually in parchment and foil.
- Reheat in microwave, oven, or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Grilling, Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 2g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
