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Grilled Chicken Breast Sandwich & Thyme Sweet Potatoes

This grilled chicken breast sandwich includes all the toppings alongside herbed sweet potato fries!


  • 2 slices whole wheat bread
  • 4 oz chicken breast
  • 1 slice Monterey Jack cheese
  • 12 oz romaine lettuce
  • 4 dill pickle slices
  • 2 tsp whole grain mustard
  • Finely sliced red onion
  • 1 tomato slice
  • Cooking spray
  • 1 medium sweet potato (~6 oz)
  • 2 tsp olive oil
  • 1 whole garlic clove
  • 1 tbsp thyme
  • 12 tsp red pepper flakes (optional)
  • Salt to taste
  • 4 strawberries


  1. Preheat oven to 450 degrees.
  2. Peel and cut sweet potato into 1½-inch pieces. Mince garlic clove.
  3. Combine sweet potato, olive oil, minced garlic clove, thyme, salt, and red pepper flakes in a large bowl and toss until well coated.
  4. Arrange potato slices in single layer on baking sheet or in 13×9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes.
  5. Once sweet potatoes have cooked for about 30 mins, sauté/grill chicken breast in a pan sprayed with cooking spray. Cover and cook to 165 degrees internal temp, flipping half way through.
  6. Top chicken breast with slice of cheese just before removing from heat.
  7. Spread mustard on bread, if desired. Assemble a sandwich with bread, chicken breast, lettuce, tomato, onion, and pickles. Serve with strawberries and roasted sweet potatoes on the side.

Monterey Jack cheese can be substituted with a slice of low-fat cheddar or mozzarella with calories of 75 or less and fat grams of 6 or less, if desired. Try with other free foods like red bell peppers or sprouts for variety. 

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