Preheat the grill to 350 degrees.
Wash and slice zucchini into ¼” circles, take mushrooms and slice in half and put to the side.
Peel and de-pit 1 avocado and slice lengthwise put to the side. Wash a couple of romaine leaves for the sandwich.
Take 3 tbsp olive oil mayo and add 3 drops of sriracha sauce (this is a hot chili sauce that can be found at the local grocery store) mix into the mayo and put into the fridge. If more spice is desired add a few more drops of sriracha.
Take 5 slices turkey bacon place on microwavable safe plate and put to the side.
Place a medium sized skillet on the stove, add 2 tbsp olive oil. Turn heat to medium high once warm add mushrooms and zucchini, as the sautéed vegetables cook gradually turn down heat to medium. Cook about 15 minutes (the chicken and veggies should be cooking at the same time).
Butterfly the chicken breast sprinkle with tarragon and garlic salt. Place on grill and cook about ten minutes or until all pink is gone (the chicken will cook faster now that it is butter flied).
Place turkey bacon in microwave and cook for 3 minutes. Once the bacon is cooked remove from microwave and put to the side.
Once the chicken is done pull from heat and toast whole wheat bread (I use Oroweat sandwich thins, they are only 100 calories and whole wheat).
Portions:
Male: Take bread and spread sriracha mayo on the interior sides place 5 oz chicken breast on one side add a few slices avocado and 3 pieces of turkey bacon put a leaf of romaine lettuce on top and cover with the other half of bread, slice in half and set on plate. Serve 2 cups sautéed vegetables on plate and its ready to eat.
Female: Take bread spread sriracha mayo on the interior sides place 3 oz chicken breast on one side add a few slices avocado and 2 pieces of turkey bacon put a leaf of romaine lettuce on top and cover with the other half of bread, slice in half and set on plate. Serve 1 cup sautéed vegetables on plate.
Enjoy!
~Mario
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