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Nutrition Facts

Instructions

• STEP 1

  Heat a grill pan, outdoor grill, or skillet over medium-high heat.

• STEP 2

  In a small bowl, prepare marinade by whisking together oil, Italian seasoning, salt, and pepper.

  • 1 tbsp extra virgin olive oil
  • ⅛ tsp Italian seasoning
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 3

  Slice chicken in half horizontally to form thin fillets. Add to bowl with marinade and toss to coat.

  • ½ lb chicken breasts, boneless skinless

• STEP 4

  Coat grill or bottom of skillet with oil. Add chicken and cook until browned and cooked through, 2-3 minutes per side.

  • about 1 tbsp virgin coconut oil

• STEP 5

  Preheat oven to broil and position rack under the broiler.

• STEP 6

  Wash and slice tomato into rounds. Halve and pit avocado; thinly slice ½ (save the rest for the salad) while still in skin and scoop out.

  • 1 tomato
  • 1 avocado

• STEP 7

  Slice mozzarella into rounds.

  • ½ (8 oz) pkg fresh mozzarella cheese

• STEP 8

  Place buns or rolls, cut side up, on a sheet pan. Top the bottom halves with avocado slices, chicken, tomato slices, and mozzarella. Leave the top halves as is so they get crusty.

  • 2 whole grain buns or rolls

• STEP 9

  Place in the oven and broil until cheese melts, 3-4 minutes.

• STEP 10

  Peel and mince garlic. In a medium bowl, prepare dressing by combining garlic, oil, vinegar, salt, pepper, and remaining avocado. Mash together until smooth.

  • 1 clove garlic
  • 1 tbsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 11

  Wash and dry spinach. Add to bowl with dressing and toss to coat.

  • ½ (5 oz) pkg baby spinach

• STEP 12

  To serve, place sandwiches on a plate and have with spinach salad on the side. Enjoy!