Name: Grilled Chicken and Provolone Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 2 slice sourdough bread; 1 slice provolone cheese; 1 tsp olive oil; 2 tbsp roasted red peppers; 0.25 cup arugula; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Provolone Sandwich

Tender chicken breast grilled with aromatic spices and layered with melted provolone and roasted peppers on crisp, toasted sourdough.

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NUTRITION

Protein

50.5g

Fat

17.3g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

2 slice sourdough bread

1 slice provolone cheese

1 tsp olive oil

2 tbsp roasted red peppers

0.25 cup arugula

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a cast-iron skillet or grill pan over medium-high heat.
3
Place the chicken in the skillet and cook for 5-7 minutes per side until the internal temperature reaches 165°F.
4
Remove the chicken from the heat, let it rest for 3 minutes, then slice it into thin strips.
5
While the chicken rests, place the provolone cheese on one slice of sourdough and toast both slices in the oven or a toaster until the bread is golden and the cheese has melted.
6
Spread the Dijon mustard on the plain slice of toasted sourdough.
7
Layer the sliced grilled chicken, roasted red peppers, and fresh arugula onto the cheesy slice of bread.
8
Close the sandwich with the mustard-spread slice, cut diagonally, and serve immediately.