NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 slices Sprouted grain bread

0.25 whole Avocado

1 cup Arugula

2 slices Tomato

1 tsp Extra virgin olive oil

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 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, or until the internal temperature reaches 165°F.

• 4

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

• 5

  In a small bowl, mash the avocado with a pinch of salt and spread it onto one slice of the toasted bread.

• 6

  Spread the Dijon mustard onto the other slice of toasted bread.

• 7

  Slice the grilled chicken breast into thick strips.

• 8

  Layer the arugula, tomato slices, and grilled chicken onto the avocado-topped bread.

• 9

  Close the sandwich with the mustard-topped slice, cut in half, and serve immediately.