Name: Mexican Chicken and Kidney Bean Sandwich
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 5.5 oz raw chicken breast; 1 strip beef macon; 0.25 cup canned kidney beans; 1 tbsp canned sweetcorn; 1 tbsp nonfat Greek yogurt; 1 tsp lime juice; 0.25 tsp cumin; 0.25 tsp chili powder; 0.13 tsp garlic powder; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.5 tsp olive oil; 2 slice sprouted grain bread; 0.13 whole avocado; 2 tbsp salsa

Nutrition

Per serving

489 calories

Protein: 49g; 40% of calories
Carbs: 41g; 33% of calories
Fat: 14g; 26% of calories

Instructions

Prep 10 min · Cook 12 min

Season the raw chicken breast evenly with the cumin, chili powder, garlic powder, sea salt, and black pepper.
In a non-stick skillet over medium heat, cook the beef macon strip until it reaches a smoky crispness, then remove and set aside.
Add the olive oil to the same skillet and sear the chicken breast for 5-6 minutes per side until the internal temperature reaches 165°F.
While the chicken cooks, place the canned kidney beans, sweetcorn, Greek yogurt, and lime juice in a small bowl and mash with a fork until chunky but combined.
Toast the sprouted grain bread slices until golden and firm.
Spread the kidney bean mash onto one slice of toast, then layer with the seared chicken breast, crispy macon, avocado slices, and salsa.
Top with the remaining slice of bread and slice diagonally to serve.

Nutrition

Ingredients

Instructions

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