NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 slice Provolone cheese

2 slice Sprouted grain bread

1 tsp Extra virgin olive oil

0.25 cup Baby arugula

2 slice Tomato

1 tsp Balsamic glaze

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast evenly on both sides with dried oregano, garlic powder, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a grill pan or cast-iron skillet over medium-high heat.

• 3

  Place the chicken in the pan and grill for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  During the last minute of cooking, place the provolone cheese slice over the chicken and cover the pan briefly to allow it to melt.

• 5

  While the chicken rests, toast the sprouted grain bread slices until they are golden and crisp.

• 6

  Place the tomato slices and baby arugula on the bottom slice of toasted bread.

• 7

  Top the vegetables with the cheesy grilled chicken breast and drizzle with the balsamic glaze.

• 8

  Place the second slice of bread on top, cut the sandwich diagonally, and serve immediately.