High-Protein Chicken & Avocado Sandwich
Method
Slice the chicken breast into thin cutlets and season with salt, black pepper, and garlic powder.
Cook the chicken in a non-stick skillet over medium heat for 5–7 minutes, turning halfway through, until golden and fully cooked. Alternatively, cook it in an air fryer at 170°C (340°F) for 10–12 minutes. Transfer to a plate and allow it to cool slightly.
In a small bowl, combine the Greek yogurt, Dijon mustard, a pinch of salt, black pepper, and garlic powder. Stir until smooth and creamy.
Mash the avocado with a fork until creamy. Slice the tomatoes into thin rounds.
If desired, toast the bread in a toaster or air fryer at 180°C (350°F) for about 3 minutes, until lightly crisp.
Spread the mashed avocado over two slices of bread. Spread the yogurt-mustard sauce over the remaining two slices.
Layer the chicken breast over the avocado, followed by the tomato slices. Add spinach or other vegetables if desired.
Top with the remaining slices of bread, sauce-side down. Cut each sandwich in half and serve immediately.
These sandwiches are perfect for meal prep or packed lunches. Allow the chicken to cool completely before assembling to keep the bread fresh and prevent it from becoming soggy. For extra flavor, add roasted peppers, fresh basil, or a slice of reduced-fat cheese.
Nutrition Facts
Per recipe
