Directions:
- Preheat a nonstick grill or grill pan. As it's heating, combine the blue cheese, yogurt, and lemon juice, plus a pinch of salt and pepper. Stir and set aside.
- Season the chicken breasts with salt, pepper, and chili powder. Add the breasts to the hot grill and cook for 5 to 6 minutes on one side before flipping them.
- Add the onion to the grill's perimeter. (If you're using a grill pan, you'll need to wait to remove the chicken before grilling the onions.) Cook the chicken until firm and springy to the touch, 4 to 5 minutes more. Remove it to a plate, along with the grilled onions.
- Combine the butter and hot sauce and brush the mixture all over the chicken. Place a leaf of romaine on the base of each bun. Top with a chicken breast and spoon on some blue-cheese sauce. Add grilled onions and the top half of the bun. Makes 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 926.77 Kcal (3880 kJ) | ||
| Calories from fat | 227.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.23g | 39% | |
|---|---|---|---|
| Cholesterol | 106.32mg | 35% | |
| Sodium | 1581.05mg | 66% | |
| Potassium | 3601.91mg | 77% | |
| Total Carbs | 118.5g | 39% | |
| Sugars | 30.94g | 124% | |
| Dietary Fiber | 28.84g | 115% | |
| Protein | 54.08g | 108% | |
| Vitamin C | 64.5mg | 108% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 14.9mg | 83% | |
| Calcium | 634.5mg | 63% | |
| Amount Per 100 g | |||
| Calories | 56.29 Kcal (236 kJ) | ||
| Calories from fat | 13.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 39% | |
|---|---|---|---|
| Cholesterol | 6.46mg | 35% | |
| Sodium | 96.03mg | 66% | |
| Potassium | 218.78mg | 77% | |
| Total Carbs | 7.2g | 39% | |
| Sugars | 1.88g | 124% | |
| Dietary Fiber | 1.75g | 115% | |
| Protein | 3.28g | 108% | |
| Vitamin C | 3.9mg | 108% | |
| Iron | 0.9mg | 83% | |
| Calcium | 38.5mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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