NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tsp extra virgin olive oil

1 whole whole grain bun

1 tbsp Greek yogurt

1 tsp Dijon mustard

0.25 whole avocado

0.5 cup arugula

2 slices tomato

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness to ensure quick and even cooking.

• 2

  Season both sides of the chicken evenly with the sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the pan and sear for 5-6 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, lightly toast the whole grain bun in a separate pan or toaster until warm and slightly crisp.

• 6

  In a small bowl, whisk together the Greek yogurt and Dijon mustard to create a clean, high-protein spread.

• 7

  Slice the avocado into thin wedges and prepare the tomato slices.

• 8

  Spread the yogurt-mustard mixture on the bottom bun, then layer with the arugula, tomato slices, seared chicken, and avocado.

• 9

  Place the top bun on the sandwich and serve immediately while the chicken is hot and juicy.