Name: Grilled Chicken Sandwich with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 whole sourdough roll; 0.5 cup roasted red peppers; 1 cup baby arugula; 0.13 whole avocado; 1 tbsp dijon mustard; 0.25 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Grilled Chicken Sandwich with Roasted Peppers

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Sandwich with Roasted Peppers

Grilled chicken breast seasoned with garlic and herbs, layered on a toasted sourdough roll with smoky roasted peppers and velvety mashed avocado.

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NUTRITION

Protein

50.6g

Fat

15.6g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 whole sourdough roll

0.5 cup roasted red peppers

1 cup baby arugula

0.13 whole avocado

1 tbsp dijon mustard

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Slice the chicken breast horizontally to create two thin cutlets for even cooking.
2
Season both sides of the chicken cutlets evenly with sea salt, black pepper, and garlic powder.
3
Heat the extra virgin olive oil in a grill pan or cast-iron skillet over medium-high heat.
4
Grill the chicken for 4 to 5 minutes per side until the internal temperature reaches 165°F and the exterior is charred.
5
Slice the sourdough roll in half and lightly toast it in the pan or a toaster until the edges are golden brown.
6
Mash the avocado in a small bowl and spread it onto the bottom half of the toasted roll.
7
Spread the Dijon mustard onto the top half of the roll.
8
Layer the grilled chicken on top of the avocado, followed by the roasted red peppers and baby arugula.
9
Close the sandwich and serve immediately while the chicken is warm and juicy.