YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast Sandwich with Cottage Cheese Spread
Grilled chicken breast and a jammy soft-boiled egg layered on toasted sourdough with a creamy herbed cottage cheese spread and buttery avocado.
INGREDIENTS
3.5 ounces Chicken Breast
2 slices Sourdough Bread
1/3 cup Low-Fat Cottage Cheese
1 large Egg
1/2 medium Avocado
PREPARATION
Season the chicken breast with salt, pepper, and a pinch of garlic powder.
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
Soft-boil the egg in simmering water for 7 minutes, then immediately transfer to an ice bath before peeling and slicing.
In a small bowl, mash or blend the cottage cheese with dried dill and a squeeze of lemon juice until it reaches a spreadable consistency.
Toast the sourdough bread slices until they are golden and crisp.
Spread the herbed cottage cheese mixture generously onto one slice of the toasted bread.
Layer the grilled chicken, sliced avocado, and the jammy soft-boiled egg onto the sandwich.
Top with the remaining slice of bread and slice in half to serve.