Grilled Chicken Breast Sandwich with Leafy Greens and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast Sandwich with Leafy Greens and Cheese

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Sandwich with Leafy Greens and Cheese

Tender chicken breast grilled with avocado oil and layered on sprouted grain bread with sharp provolone and peppery arugula, finished with a touch of tangy Dijon mustard.

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NUTRITION

418kcal
Protein
39.6g
Fat
14.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 slices Sprouted Grain Bread

1 slice Provolone Cheese

1/2 cup Arugula

1 teaspoon Avocado Oil

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Place the chicken in the pan and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, lightly toast the sprouted grain bread slices until golden.

  • 5

    Spread the Dijon mustard evenly across one slice of the toasted bread.

  • 6

    Place the grilled chicken breast on the bread, top with the provolone cheese while the chicken is still hot to allow for slight melting.

  • 7

    Add the fresh arugula on top of the cheese and close the sandwich with the second slice of bread.

  • 8

    Slice diagonally and serve immediately.

Grilled Chicken Breast Sandwich with Leafy Greens and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast Sandwich with Leafy Greens and Cheese

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Sandwich with Leafy Greens and Cheese

Tender chicken breast grilled with avocado oil and layered on sprouted grain bread with sharp provolone and peppery arugula, finished with a touch of tangy Dijon mustard.

NUTRITION

418kcal
Protein
39.6g
Fat
14.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 slices Sprouted Grain Bread

1 slice Provolone Cheese

1/2 cup Arugula

1 teaspoon Avocado Oil

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Place the chicken in the pan and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, lightly toast the sprouted grain bread slices until golden.

  • 5

    Spread the Dijon mustard evenly across one slice of the toasted bread.

  • 6

    Place the grilled chicken breast on the bread, top with the provolone cheese while the chicken is still hot to allow for slight melting.

  • 7

    Add the fresh arugula on top of the cheese and close the sandwich with the second slice of bread.

  • 8

    Slice diagonally and serve immediately.