NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 slice sourdough bread

0.5 tbsp olive oil

0.25 cup Greek yogurt

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Season the chicken breast with a pinch of sea salt and black pepper, then pan-sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until cooked through.

• 3

  While the chicken is cooking, finely mince the garlic cloves and chop the fresh rosemary and thyme.

• 4

  In a small bowl, whisk together the olive oil, half of the minced garlic, and the chopped fresh herbs.

• 5

  Brush the herb-garlic oil mixture onto both sides of the sourdough bread slices and place them on a parchment-lined baking sheet.

• 6

  Toast the bread in the oven for 8-10 minutes until the edges are golden brown and crisp.

• 7

  Once the chicken is finished, shred it using two forks and place it into a medium mixing bowl.

• 8

  Add the Greek yogurt, remaining minced garlic, lemon juice, sea salt, and black pepper to the shredded chicken and stir until well combined.

• 9

  Spread the creamy chicken mixture evenly over the warm, roasted sourdough slices and serve immediately.