NUTRITION

SERVINGS

INGREDIENTS

1 slice rye bread

4 oz chicken breast

1 slice sugar-free bacon

1 large egg

0.25 whole avocado

1 tsp avocado oil

0.5 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Place the sugar-free bacon slice in a medium skillet over medium heat and cook until crispy, then remove and set aside on a paper towel.

• 2

  Season the chicken breast with a pinch of the sea salt and black pepper, then add it to the same skillet and cook for 5-6 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, mash the avocado in a small bowl with the lemon juice and the remaining salt and pepper until smooth and creamy.

• 4

  Toast the rye bread in a toaster or under a broiler until golden and firm.

• 5

  Wipe the skillet clean, add the avocado oil, and fry the egg over medium-low heat until the white is set but the yolk remains runny.

• 6

  Slice the cooked chicken breast into thin strips.

• 7

  Spread the mashed avocado onto the rye toast, layer the chicken strips and bacon on top, and crown with the fried egg and a sprinkle of red pepper flakes.