BEAN SPROUT WITH CHICKEN SALAD SANDWICHES
Ingredients:
- 150g White meat boneless (Chicken breast, Turkey breast, Lean pork)
- 1 teaspoon extra virgin olive oil (7g)
- 1 slice whole meal bread
- 30g bean sprouts
- 50g basil leaves
- 1 tablespoon fresh lemon juice
- 1 small clove garlic
- 3 tablespoons water
- 50g carrots, shredded for crunch (can also sub tomato slices)
- 50g arugula
- 1 tablespoon low fat mayonnaise
- Salt and pepper to taste
Instructions:
- Preheat oven to 180c. Line a small baking sheet with foil or parchment paper and spray with non-stick cooking spray. Add chicken breast and generously season with salt and pepper. Bake for 25-30 minutes or until fully cooked. Shred chicken with two forks once done cooking and add to a large bowl; set aside.
- In a food processor add in basil, lemon juice, garlic, water and salt. Process until smooth, adding another tablespoon of water if necessary. Add pesto to bowl with the chicken and mix to combine.
- Toast the slice of bread, top slice with pesto chicken mixture, half of shredded carrots, and arugula and top with bean sprouts and drizzle a tablespoon of low-fat mayonnaise on top.
- Enjoy.
Nutrition Facts:
- Calories: 406.1 Cal
- Protein: 40.9g
- Carbs: 27.4g
- Fat: 15.5g
