NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 slice sprouted grain bread

0.25 whole avocado

1 cup arugula

2 slice tomato

1 slice red onion

1 tsp olive oil

0.25 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rub the chicken breast with olive oil, dried thyme, dried rosemary, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the oven and let it rest for 5 minutes before slicing it into thin strips.

• 5

  While the chicken rests, toast the sprouted grain bread slices until they are golden and firm.

• 6

  In a small bowl, mash the avocado with a pinch of salt and spread it onto one slice of the toasted bread.

• 7

  Spread the Dijon mustard onto the other slice of toasted bread.

• 8

  Assemble the sandwich by layering the arugula, tomato slices, red onion, and the sliced herb-roasted chicken between the bread slices.