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 Sprouted grain bread; 1 slice Provolone cheese; 1 tsp Dijon mustard; 0.25 cup Arugula; 2 slice Tomato; 1 tsp Avocado oil; 0.13 tsp Sea salt; 0.13 tsp Black pepper

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 grilled chicken breast layered with melted provolone on toasted sprouted grain bread, finished with zesty Dijon and crisp arugula for a satisfying crunch.

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NUTRITION

Protein

58.2g

Fat

20.2g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 slice Sprouted grain bread

1 slice Provolone cheese

1 tsp Dijon mustard

0.25 cup Arugula

2 slice Tomato

1 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt and black pepper.
2
Heat the avocado oil in a grill pan or cast-iron skillet over medium-high heat.
3
Place the chicken in the pan and cook for about 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
4
During the last minute of cooking, place the provolone slice over the chicken and cover the pan briefly to allow the cheese to melt.
5
While the chicken rests, toast the sprouted grain bread slices until they are golden and firm.
6
Spread the Dijon mustard onto one slice of the toasted bread.
7
Layer the tomato slices and arugula on the mustard-spread bread, then top with the cheesy grilled chicken.
8
Close the sandwich with the remaining slice of bread and slice diagonally to serve.