NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Egg whites

1 whole Whole wheat English muffin

0.5 tbsp Extra virgin olive oil

1 cup Fresh baby spinach

2 slice Tomato

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, black pepper, and garlic powder.

• 2

  Heat a grill pan or cast-iron skillet over medium-high heat with half of the olive oil and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken is grilling, whisk the egg whites in a small bowl with the remaining sea salt, black pepper, and garlic powder.

• 4

  Heat the remaining olive oil in a small non-stick skillet over medium heat, pour in the egg whites, and cook undisturbed for 2 minutes or until set and fluffy.

• 5

  Split the whole wheat English muffin and toast until the edges are golden brown.

• 6

  Assemble the sandwich by layering the fresh baby spinach and tomato slices on the bottom half of the muffin.

• 7

  Place the grilled chicken breast and the cooked egg whites on top of the vegetables.

• 8

  Close the sandwich with the top half of the English muffin and serve warm.