YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Avocado Sandwich on Whole Grain Bread
Tender grilled chicken breast and creamy avocado layered on toasted whole grain bread with a zesty Greek yogurt spread and crisp arugula.
INGREDIENTS
7.4 oz Chicken Breast
2 slices Whole Grain Bread
40g Avocado
2 tbsp Nonfat Greek Yogurt
1/2 cup Arugula
2 slices Tomato
1 tsp Olive Oil
PREPARATION
Season the chicken breast with salt, pepper, and a squeeze of lemon juice.
Heat olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken is cooking, toast the whole grain bread slices until golden brown.
In a small bowl, mix the Greek yogurt with a pinch of black pepper and a dash of lemon juice to create a healthy sandwich spread.
Slice the cooked chicken breast into thin strips.
Spread the yogurt mixture onto one side of each bread slice.
Layer the bottom slice with arugula, tomato slices, the grilled chicken, and the sliced avocado.
Top with the second slice of bread, press down gently, and slice in half to serve.