NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast cutlet

1 whole whole-grain roll

1 cup broccoli florets

1 cup fresh arugula

0.25 cup fresh basil leaves

1 tsp extra virgin olive oil

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

  Season the chicken breast cutlet on both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown and cooked through.

• 3

  While the chicken cooks, steam the broccoli florets for 5-6 minutes until tender-crisp, then toss with lemon juice.

• 4

  Slice the whole-grain roll in half and lightly toast until the edges are golden.

• 5

  Layer the bottom half of the roll with fresh arugula, the cooked chicken cutlet, and fresh basil leaves.

• 6

  Drizzle the balsamic glaze over the basil and chicken, then top with the other half of the roll.

• 7

  Serve the sandwich immediately alongside the steamed broccoli.