Grilled Chicken and Avocado Sandwich on Whole Grain Bread

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

Grilled Chicken and Avocado Sandwich on Whole Grain Bread

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Sandwich on Whole Grain Bread

Tender grilled chicken breast layered with creamy avocado and crisp arugula on toasted whole grain bread, finished with a tangy hint of Dijon mustard.

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NUTRITION

391kcal
Protein
45.1g
Fat
10.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Chicken Breast

2 slices Whole Grain Bread

30 grams Avocado

1 tablespoon Nonfat Greek Yogurt

1/2 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 for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, lightly toast the whole grain bread slices until golden.

  • 4

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

  • 5

    Thinly slice the grilled chicken and the avocado.

  • 6

    Spread the yogurt-mustard mixture onto one slice of toast.

  • 7

    Layer the arugula, sliced chicken, and avocado on the bread, then top with the second slice of toast.

Grilled Chicken and Avocado Sandwich on Whole Grain Bread

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

Grilled Chicken and Avocado Sandwich on Whole Grain Bread

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Sandwich on Whole Grain Bread

Tender grilled chicken breast layered with creamy avocado and crisp arugula on toasted whole grain bread, finished with a tangy hint of Dijon mustard.

NUTRITION

391kcal
Protein
45.1g
Fat
10.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Chicken Breast

2 slices Whole Grain Bread

30 grams Avocado

1 tablespoon Nonfat Greek Yogurt

1/2 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 for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, lightly toast the whole grain bread slices until golden.

  • 4

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

  • 5

    Thinly slice the grilled chicken and the avocado.

  • 6

    Spread the yogurt-mustard mixture onto one slice of toast.

  • 7

    Layer the arugula, sliced chicken, and avocado on the bread, then top with the second slice of toast.