Grilled Chicken and Avocado Sandwich with Tomato

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

Grilled Chicken and Avocado Sandwich with Tomato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Sandwich with Tomato

Grilled chicken breast and avocado layered on sprouted grain bread with tomato slices and a swipe of zesty stone-ground mustard.

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NUTRITION

396kcal
Protein
40.6g
Fat
10.1g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

2 slices Sprouted Grain Bread

1/4 Avocado, sliced

2 slices Tomato

1/4 cup Arugula

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Toast the sprouted grain bread slices until they are golden and slightly firm.

  • 4

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

  • 5

    Mash the avocado onto the other slice of bread or layer it in thin slices.

  • 6

    Place the grilled chicken on the bread, followed by the tomato slices and fresh arugula.

  • 7

    Close the sandwich and slice it in half to serve.

Grilled Chicken and Avocado Sandwich with Tomato

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

Grilled Chicken and Avocado Sandwich with Tomato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Sandwich with Tomato

Grilled chicken breast and avocado layered on sprouted grain bread with tomato slices and a swipe of zesty stone-ground mustard.

NUTRITION

396kcal
Protein
40.6g
Fat
10.1g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

2 slices Sprouted Grain Bread

1/4 Avocado, sliced

2 slices Tomato

1/4 cup Arugula

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Toast the sprouted grain bread slices until they are golden and slightly firm.

  • 4

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

  • 5

    Mash the avocado onto the other slice of bread or layer it in thin slices.

  • 6

    Place the grilled chicken on the bread, followed by the tomato slices and fresh arugula.

  • 7

    Close the sandwich and slice it in half to serve.