YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Broccoli Open-Faced Sandwich
Grilled chicken breast and steamed broccoli florets piled onto toasted sourdough with a creamy lemon-garlic cottage cheese spread, finished with a pinch of red pepper flakes for a subtle heat.
INGREDIENTS
3.9 ounces Grilled Chicken Breast
1 large slice Sourdough Bread
40 grams Low Fat Cottage Cheese
60 grams Steamed Broccoli Florets
1 teaspoon Lemon Juice
1/4 teaspoon Garlic Powder
PREPARATION
Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until fully cooked and juices run clear.
While the chicken is grilling, steam the broccoli florets until tender-crisp and chop them into bite-sized pieces.
In a small bowl, mix the low fat cottage cheese with the lemon juice and garlic powder until well combined.
Toast the slice of sourdough bread until golden and firm.
Spread the seasoned cottage cheese mixture evenly over the toasted bread.
Slice the grilled chicken into thin strips and layer them over the cottage cheese spread.
Top the chicken with the chopped broccoli and garnish with red pepper flakes if desired.